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Blueberry Pecan Streusel Muffins | Can't Stay Out of the Kitchen

Blueberry Pecan Streusel Muffins

Teresa Ambra
These amazing muffins are filled with blueberries and blueberry-flavored Greek yogurt. They have a brown sugar and pecan streusel topping and are glazed with a vanilla cream frosting. Fabulous for holiday or special occasion breakfasts.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 24 minutes
Total Time 49 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 18
Calories 265 kcal

Equipment

  • 2 12-tin muffin pans
  • 1 large mixing bowl
  • 2 small mixing bowls
  • 1 electric mixer
  • 1 whisk
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 nut chopper if nuts are not previously chopped

Ingredients
  

STREUSEL TOPPING:

  • 1/3 cup brown sugar packed
  • 1 tbsp. granulated sugar
  • 1/4 cup unsalted butter melted
  • 2/3 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1/2 cup pecans chopped (measure after chopping)

MUFFINS:

  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 5.3 oz. container Blueberry Greek yogurt or Icelandic yogurt
  • 2 tsp. vanilla extract
  • 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3 tbsp. heavy whipping cream or half-and-half
  • 1 dry pint fresh blueberries 11-oz.

GLAZE:

  • 1 cup confectioners’ sugar
  • 3-4 tbsp. heavy whipping cream
  • 1/2 tsp. vanilla extract

Instructions
 

STREUSEL TOPPING:

  • In a small mixing bowl, combine all the ingredients.
  • The mixture will be crumbly.
  • Set aside.
  • Preheat oven to 425°.
  • Spray muffin pans with Baker’s Joy nonstick cooking spray or Pillsbury's cooking spray with flour.
  • Set aside.

MUFFINS:

  • In a medium bowl combine butter, sugars, eggs, yogurt, vanilla, baking soda, baking powder, salt and whipping cream and mix with an electric mixer until well combined.
  • Stir in flour and blueberries gently with a wooden spoon until ingredients are just moistened.
  • Don’t overmix the batter.
  • Spoon the muffin batter into prepared muffin tins all the way up to the top.
  • Crumble the crumb topping over each muffin and press the topping down gently into the muffins.
  • Bake for 5 minutes at 425°.
  • Adjust heat to 350° and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
  • Cool about 10 minutes.
  • Add glaze.

GLAZE:

  • Whisk all of the ingredients together.
  • Allow muffins to cool about 10 minutes in muffin tins.
  • Remove muffins from baking tins and place on wire rack.
  • Place glaze mixture in a zip lock bag and cut off corner.
  • Drizzle glaze over muffins.

Notes

NOTE: Be sure to stir yogurt before adding to ingredients.
 
NOTE: Milk will not make the proper consistency in the glaze. Cream is preferred.
 
NOTE: You need to use one of the old-fashioned zip lock bags that don't have the bottoms for this recipe to work.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 265kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 47mgSodium: 174mgPotassium: 72mgFiber: 1gSugar: 21gVitamin A: 341IUVitamin C: 0.1mgCalcium: 47mgIron: 1mg
Keyword blueberries, breakfast, brunch, muffins, pecans
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