Easter is always a great time of year to get together with family, but this year I feel like it’s especially welcome after such a gross, drawn out winter. (Yesterday morning was 38 degrees and rainy in Winston-Salem — on March 30! Not cool, Mother Nature.)
This year, Kevin and I are headed to the beach (Oak Island, North Carolina) to spend the weekend with his parents, his brother, and his brother’s fiancé. This will be the third Easter we’ve spent at the beach in the past few years, and we’re loving the tradition. (Fun fact: Easter is extra special to Kevin and me, because we went on our first date on Easter Sunday evening back in 2010!)
Anyway, I tried a new blueberry muffin recipe Sunday and had to share it, because it would be an awesome addition to an Easter brunch spread if you’re planning one. These taste amazing and special occasion-worthy, but they’re super simple and don’t take long to whip up — the perfect combination!
And the streusel. Oh, the streusel. It takes these muffins from good to great. Even better — it’s layered throughout each muffin (because saving streusel for a topping only is for the birds). Speaking of streusel, use whatever nuts you have on hand for this. The recipe called for walnuts or pecans, but all I had in my pantry were thinly sliced almonds, so I used those and they turned out wonderfully. I have no regrets.
Blueberry Streusel Muffins
Ingredients (for streusel)
- 1/2 cup packed dark or light brown sugar
- 1/2 cup pecans or walnuts (chopped) or thinly sliced almonds (which is what I used)
- 1 teaspoon cinnamon
Ingredients (for muffins)
- 1/2 cup (1 stick) butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/3 cup packed dark or light brown sugar
- 2 large eggs, at room temperature
- 1/2 cup non-fat plain Greek yogurt
- 2 teaspoons vanilla extract
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk (any kind — I used skim)
- 2 cups frozen blueberries (do not thaw!)
Directions (for streusel)
- In a small bowl, toss together the brown sugar, nuts, and cinnamon. Set aside.
Directions (for muffins)
- Preheat oven to 425 degrees, and spray a muffin tin with non-stick spray (or line with cupcake liners).
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy (about one minute).
- Add both sugars and beat on high for about two full minutes.
- Add the eggs, yogurt, and vanilla extract. Beat on medium speed for one minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
- In a large bowl, stir together the flour, baking soda, baking powder, and salt.
- Pour the wet ingredients into the dry ingredients and slowly mix with a whisk.
- Add the milk, gently whisking until combined and few lumps remain.
- Fold in the blueberries with a wooden spoon or rubber spatula.
- Now it’s time to prep them to bake! Layer about 1 Tablespoon of batter into one of the muffin wells in the pan, then top with a little streusel, then more batter until the muffin tins or liners are full all the way up to the top. (Make them slightly overflowing in the pan — they’ll turn out great!) Top with more streusel.
- Bake for 5 minutes at 425 degrees then, keeping the muffins in the oven, lower the oven temperature to 350 degrees and bake for another 16-20 minutes (or until a toothpick inserted in the center comes out clean).
- Cool and enjoy!