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Hungry Girl Por Vida

Blueberry Muffins with Streusel

July 27, 2012 by Leave a Comment

Heeeeyy! I am currently in arrid Nevada, getting ready for my friends wedding, we have poolside plans, drinks, silly bachelorette festivities, baby-niece play time, and about a billion other things in the game plan before I leave next week.

Every time I travel solo, I always miss Sean a ton. I also always try to make him a little something, to remind him how much he misses me…ha! This time I made him these muffins, classic blueberry with a little sugary streusel for good measure, and yogurt for moisture.

Blueberry Muffins w/ Streusel

Adapted from this recipe. 

1 cup all-purpose flour

6 Tablespoons sugar

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1 egg, beaten lightly

1/2 cup plain yogurt

3 Tablespoons olive oil

2 Tablespoons milk

1 teaspoon vanilla extract

1/2 cup blueberries

Streusel

3 Tablespoons flour

3 Tablespoons sugar

2 Tablespoons butter

pinch of salt and cinnamon

Preheat the oven to 350*F. Line a muffin tin w/ 8 liners.

FOR STREUSEL: In a small bowl work the butter for the streusel into the flour, sugar, salt, and cinnamon until the mixture is crumbly. Set in refrigerator until ready to use.

In a medium bowl whisk together flour, sugar, baking soda, baking powder, and salt.

In a large measuring cup mix the egg, yogurt, oil, milk, and vanilla to combine well. Fold the wet mixture into the dry to just combine. Fold in the blueberries. Divide the batter evenly between the muffin cups and top with streusel. Bake for 15-18 minutes. Cool on wire racks for a few minutes before eating.

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Filed Under: quick bread Tagged With: baking, blueberry, breakfast, brunch, muffins, recipe, yogurt

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Reader Interactions

Comments

  1. Heather

    July 27, 2012 at 7:55 am

    only the best blueberry muffins ever!

    Reply
    • cindy

      July 27, 2012 at 8:05 am

      Thanks Heather!

      Reply
  2. danguole

    July 27, 2012 at 7:58 am

    Wooo Nevada! You’re probably really busy, but did you say you’ll be back in September? We should totally meet at some point.

    Reply
    • cindy

      July 27, 2012 at 8:04 am

      Yes! I am coming back the first two weeks of Sept…so, I’ll definitely shoot you an email ๐Ÿ™‚

      Reply
  3. Laura Dembowski

    July 27, 2012 at 8:01 am

    I love muffins, especially blueberry. I’m curious, is the flavor of the olive oil really noticeable? I’ve made olive oil muffins, that I’m actually posting tomorrow, where I want the flavor of olive oil, but I also tried it in vegan peanut butter cookies and it was all I could taste, when I wanted to taste peanut butter.

    Reply
    • cindy

      July 27, 2012 at 8:04 am

      The olive oil isn’t really noticeable, especially if it isn’t primo-extra-virgin. Thanks Laura!

      Reply
  4. Megan

    July 27, 2012 at 8:28 am

    Hell to the yeah. You just know muffin things! These look like the perfect breakfast. ๐Ÿ™‚

    Reply
    • cindy

      August 1, 2012 at 1:26 pm

      thanks man!

      Reply
  5. Katie @ Blonde Ambition

    July 27, 2012 at 9:28 am

    Sounds wonderful. Streusel is always a good choice ๐Ÿ˜€

    Reply
    • cindy

      August 1, 2012 at 1:24 pm

      thanks KAtie!

      Reply
  6. Natasha

    July 28, 2012 at 8:44 pm

    I always love your gorgeous photos, and these muffins look delicious and so moist! Have a great weekend!

    Reply
    • cindy

      August 1, 2012 at 1:26 pm

      thanks Natasha!

      Reply
  7. Hayley

    August 4, 2012 at 1:31 pm

    Would greek yogurt work in these?

    Reply
    • cindy

      August 4, 2012 at 4:51 pm

      for sure, I have used it before with great results.

      Reply
  8. Kathy

    July 24, 2013 at 12:15 pm

    I LOVE these muffins. They are the perfect size and texture. I wonder if anyone has calculated the Weight Watchers Points Plus value per muffin.

    Reply
    • cindy

      July 24, 2013 at 12:17 pm

      I, unfortunately, have not done the calculations. thanks for commenting!

      Reply

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