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Streusel Blueberry Cream Muffins

These Streusel Blueberry Cream Muffins are made with Blueberry Greek Yogurt, making them oh-so moist and delicious, without falling apart. 
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 30 muffins
Calories 223kcal
Author Sandra

Ingredients

Muffins

  • 4 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • 1 cup blueberry Greek yogurt I used Oikos
  • 2 cups blueberries

Streusel

  • ¼ cups brown sugar
  • 3/4 Duncan Hines yellow cake mix just the mix!
  • 1 1/4 teaspoon cinnamon
  • 1/4 cup flour
  • 1/4 cup chilled butter

Instructions

Muffins

  • Preheat oven to 400 degrees F (200 degrees C). Grease 30 muffin cups or line with paper muffin liners. I love using parchment paper wraps when I give them as gifts. 
  • In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt, cinnamon, and baking soda. In a small mixing bowl combine sour cream and Greek yogurt until well mixed.
  • Stir dry ingredients into egg mixture alternately with sour cream and Greek yogurt mixture. Gently fold in blueberries. Scoop batter into prepared muffin cups.

Streusel

  • In a bowl combine brown sugar, yellow dry cake mix cinnamon, flour, and chilled butter. Mix with a fork until it resembles coarse crumbs and sprinkle over muffins before baking.
  • Bake in preheated oven for 20 minutes. Let cool before serving.

Nutrition

Calories: 223kcal | Carbohydrates: 41g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 239mg | Potassium: 62mg | Sugar: 22g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1.3mg