Greek Yogurt Lemon Blueberry Streusel Muffins

I haven’t had an affinity for blueberry muffins in my youth, but not until early last year I tasted my first blueberry muffin that was actually to my liking. The muffin that became the game-changer for me is Janet’s Cafe & Deli blueberry muffin. It’s large and in charge and has this buttery consistency that just makes it melt in your mouth.
If you ever want to check this cozy breakfast joint out, click right here for their Yelp reviews (you won’t be disappointed).
Having had cravings for this marvelous muffin, I decided to embark on a mission to bake a slightly healthier version (but just as tasty). I present to you: Greek Yogurt Lemon Blueberry Streusel Muffins 

Serves: 24

  • 1.5 cups all-purpose flour
  • 1.5 cups whole wheat flour (or other flour of your choice)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup coconut oil
  • 1 1/2 cups sugar
  • 2 eggs (at room temperature)
  • 1 cup Greek yogurt
  • zest of one lemon
  • 2 tablespoons fresh lemon juice
  • 2 cups blueberries


  • 5 tablespoons cold cubed butter (I recommend the Kerrygold unsalted  Irish grassfed butter, so creamy!)
  • 3/4 cup flour
  • 1/2 cup sugar


  1. Preheat oven to 425 degrees.
  2. Prepare a muffin tin with paper liners.
  3. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
  4. In the bowl of an electric mixer, blend sugar, oil, and eggs on medium speed until smooth.
  5. Add Greek yogurt, lemon zest, and lemon juice and blend until well combined.
  6. Gradually add flour mixture on low speed, and mix until flour is incorporated.
  7. Fold in the blueberries gently.
  8. Scoop the batter into each muffin cup, filling them almost full.
  9. Top each muffin cup with about 1-2 tablespoons of the streusel topping.
  10. Bake for 3 minutes, and then reduce heat to 350 degrees and bake for 22-23 more minutes. They will be just starting to turn golden brown on top.
  11. Remove the muffins from the tins and allow to cool.
  12. Repeat with the remaining batter.

To make the crumb topping, pour the flour, sugar and cold cubed butter into a medium bowl, and using a pastry cutter or two forks, cut the butter into the flour and sugar until you are have pea sized crumbs of flour coated butter.




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