“Do not be overcome by evil, but overcome evil with good. . .” Romans 12:21

I cannot wait until blueberry season is here!  Not only do you have plenty of blueberries, but they are so delicious.  I buy them and cook them with oatmeal in the morning but I always buy too many and are looking for ways to use them.  Definitely don’t want these berries to go to waste.

So, of course, I have blueberries on my mind.  Thinking day and night what to do with these juicy gems.  I already make blueberry muffins that my family really likes so I don’t want to make another blueberry muffin recipe… or do I?  Can I make another blueberry muffin and the family like it just as much or more?  Why not try?  I’m up for the challenge.

I get all my baking ingredients out and do some research.  You know baking is a science.  I play around with some measurements and figure out what kind of muffin I actually want.  I did it—-Blueberry Streusel Muffins!

And guess what?  The family like these muffins even more than the other blueberry muffins.  ( they still like the others too).

Blueberry Streusel Muffins look difficult and time consuming, but they are not at all.  Really quite easy to make.  By using yogurt, the muffin is so tender and crumbly at the same time.  

You don’t need any special equipment for this recipe, just a standard muffin tin.

Blueberry Streusel Muffins would be perfect to serve at your next brunch or shower or just to snack on during the week with a nice cup of tea or coffee.  

You’re going to have a real hard time just eating one and your taste buds will be very happy.

Mama Fawn’s Tips

•  Have all the ingredients measured and ready to go.
• Read through the whole recipe before attempting to make it, as you should do with all new recipes.
• I use plain yogurt for this recipe.  Greek yogurt gives the muffins a little different texture.
• Make sure the blueberries are rinsed, picked over (stems and mushy berries) and dried before adding them into the batter.
• The melted butter needs to be cooled so you won’t have a problem with scrambled eggs. 🙁
• I use an ice cream scoop to fill the batter into the muffin tin.  Don’t fret if you don’t have one, you can carefully use a spoon.
• When making the streusel mix, you want to drizzle the butter over the dry mixture.  This will help give it the crumbly texture that you want.  
• Cool the muffins in the pan.  Taking them out before they are cooled will make your muffins collapse.  They will still taste good, but not look so good.