Skip to Content

Blueberry Muffins with Almond Streusel Topping

By: Author Lisa

Posted on Published:

6 Comments

Categories Breads, Breakfast, Desserts, Muffins

Last week ended up being a crazy week at my house and as a result I did very little cooking and consequently very little blogging. This week I am determined to get cooking and blogging. So, I spent a good chunk of Monday in the kitchen cooking and photographing.

One of the things I whipped up was this batch of blueberry muffins.  To give them a little crunch, I added an almond oatmeal streusel topping.

And, to try to give them a little more protein I used non-fat Greek yogurt. They turned out nice and moist and aren’t overly sweet, but definitely sweet enough.

Come back tomorrow to see what else I’ve been busy making this week!

Blueberry Muffins with Almond Streusel Topping

For muffins:

  • 2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 stick butter, softened
  • 2/3 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup non-fat plain Greek yogurt
  • 1/2 cup milk (I used 1%)
  • 1 pint fresh blueberries
picture of ingredients used in blueberry muffins
For the streusel topping:
  • 1/4 cup butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup oatmeal
  • 1/2 cup sliced almonds
Preheat oven to 375 degrees. Line 24 muffin tins with baking cups or coat with cooking spray.
Combine flour, baking powder and salt. Set aside.
In a small bowl, whisk together yogurt and milk. Set that aside, as well.
Cream butter and sugar together until light and fluffy.
Beat eggs in, one at a time. Add vanilla and beat in.
Alternately, add flour mixture and yogurt mixture to mixing bowl, a little at a time, starting and ending with the flour mixture.
Gently fold blueberries into batter.
In a small mixing bowl prepare the streusel topping. Combine brown sugar, oatmeal and butter, mixing with a fork until it becomes crumbly.
Divide batter between muffin cups. Top each muffin with the streusel mixture.
Bake for 25 to 30 minutes until golden brown.

Cool slightly and remove from muffin tin.

ENJOY!

Shared at these great blogs:

Mandy’s Recipe Box

Gooseberry Patch

A Little Nosh

Miz Helen’s Country Cottage

The Country Cook

Eat at Home

Blueberry Banana Muffins with Almond Streusel Topping | A Quiet Valley

Tuesday 24th of February 2015

[...] I had printed out a recipe last month and could not wait to get a chance to try it. (recipe is from Lisa’s Dinnertime Dish) [...]

Kim @ Sunflower Supper Club

Wednesday 27th of June 2012

These look super delicious Lisa! My family loves blueberries and will love these. Thanks for sharing at the Weekend Potluck!

Jenn

Saturday 23rd of June 2012

These look and sound delicious!

Lisa

Saturday 23rd of June 2012

Thanks, Jenn!

Miz Helen

Thursday 21st of June 2012

We have had the best blueberries this year and I have just enough to try this recipe for your delicious Blueberry Muffins. Thank you so much for sharing with Full Plate Thursday and come back soon! Miz Helen

Carrie's Experimental Kitchen

Wednesday 20th of June 2012

These look fantastic Lisa!