Blueberry Cherry Muffins made with Greek Yogurt

Blueberry Cherry Muffins made with Greek Yogurt

I’ve made muffins before that were good, but nothing like this! These Blueberry Cherry Muffins with Streusel Topping were made with fresh blueberries and cherries and made with Greek Yogurt. I wanted to know if it was just a fluke that I had made the perfect dozen muffins that everyone enjoyed, so I made them a second (and then third and fourth) time with the exact same perfect result! Because of the cherries and Greek Yogurt they are not overly sweet, but the Streusel Topping adds a little kick of sweetness as you bite down into these moist, fruity muffins! Yummmmmmm!

12
Servings
218
Calories Per Serving
Deliver Ingredients

Ingredients

For the Muffins:

  • 1 1/2 Cup Flour
  • 1 1/2 Teaspoon Baking Soda
  • 3/4 Cups Blueberries (fresh, cleaned)
  • 1/2 Tablespoon Lemon Zest
  • 3/4 Cups Cherries (fresh, pitted and cut in halves)
  • 3/4 Cups Plain Greek Yogurt
  • 1 Egg
  • 1 Pinch of salt
  • 4 Tablespoons Butter
  • 3/4 Cups Sugar

For the topping

  • 2 Tablespoons Flour
  • 1 Tablespoon Butter
  • 1 Tablespoon Sanding Sugar
  • 2 Tablespoons Sugar

Directions

For the Muffins:

Preheat oven to 350 and line a muffin tin with 12 muffin liners. In a bowl (I didn’t even use a stand mixer for this!) microwave the butter for 30 seconds so that it is nice and soft or almost melted. Add the sugar and combine until it is almost creamy looking. Add the egg and stir until it is incorporated. Next add the lemon zest and stir. Next add all the dry ingredients and mix, but don’t over mix (as soon as it looks combined stop stirring). Add the berries, stir a few times, and then spoon into lined muffin cups (the batter should fill to the top all the muffin cups (they don’t rise too much so it is ok). In a small bowl add 1 Tbs of butter for the topping and melt it in the microwave, then add the sugar and flour and lastly the sanding sugar. Evenly distribute a pinch of the topping onto all of the muffins, and then bake for 20-25 minutes until the top is slightly golden brown. Remove from oven, let sit for 5 minutes, then transfer to a cooling rack and when cooled down, enjoy!

http://www.sweetphi.com/best-muffins-ever-blueberry-cherry-muffins-made-...

For the topping

Nutritional Facts

Total Fat
9g
13%
Sugar
8g
9%
Saturated Fat
1g
4%
Cholesterol
3mg
1%
Carbohydrate, by difference
32g
25%
Protein
4g
9%
Vitamin A, RAE
2µg
0%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
29mg
3%
Choline, total
3mg
1%
Fiber, total dietary
4g
16%
Fluoride, F
1µg
0%
Folate, total
17µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
15mg
5%
Niacin
1mg
7%
Phosphorus, P
61mg
9%
Selenium, Se
5µg
9%
Sodium, Na
193mg
13%
Water
44g
2%

Blueberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Blueberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.