Blueberry Muffins

If you ever need a huge amount of blueberry muffins, I have the recipe for you!

These take the blueberry muffins of your childhood and make them better with fresh blueberries, then they get kicked up another notch with a fabulous cinnamon streusel!

I was making these for a large number of people, thus the recipe that makes 30 muffins, however, this can easily be scaled down if you do not need to feed a veritable army.

Sunday Funday

Muffins

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Blueberry Muffins

Adapted from Sally’s Baking Addiction

Muffins

1 stick butter, melted

1 cup plain greek yogurt

4 eggs

1 tablespoon vanilla extract

½ cup milk

1 cup white sugar

½ cup brown sugar

3 ½ cups flour

2 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon salt

3 cups frozen blueberries

Streusel

½ cup flour

½ cup brown sugar

¼ cup white sugar

1 teaspoon ground cinnamon

¼ teaspoon salt

4 tablespoons (½ stick) butter, cold

Preheat oven to 400 degrees and line muffin tins with paper liners

In a large bowl, whisk together the butter, yogurt, eggs, vanilla, and milk.  Stir in the sugars.  

Add the flour, baking powder, baking soda, and salt, mixture will be very thick.  Stir in the frozen blueberries.

Divide the batter between the muffin tins.

To make the streusel, mix together all streusel ingredients into a crumbly mixture.  Divide evenly over the muffins.

Bake in the preheated oven for 15-18 minutes or until deeply browned.  A toothpick inserted into the center should come out clean.

Makes 30 muffins