This recipe evolved out of necessity. I had some leftover greek yogurt and fresh blueberries that weren’t going to last much longer, so I needed to do something with them. I also wanted to take the fruits the this project to work to share with my coworkers, so I settled on adapting a coffee cake recipe into muffins and tossing the blueberries in. The result is a moist muffin that went over well with my coworkers and family.

Next time I might experiment with dropping the butter entirely and replacing its volume with more greek yogurt. The streusel makes more than you’re going to need, but I didn’t bother adapting the recipe. Instead, you’ll use about half of it. I suggest putting the leftovers in a bowl in the frig where it will last for a while (I’ve used some up to 2 months later) – next time you won’t have to make it.

These are an easy breakfast/dessert that comes together quickly and carries a nice punch of protein. You could leave the blueberries out, use frozen (don’t thaw them), or replace them with another fruit like plums, raspberries, or apricots.

Streusel topping
1/4 cup light brown sugar
1/4 cup sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup very cold unsalted butter, cut into tablespoon-size pieces
1/4 cup rolled oats

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
6 tbs unsalted butter
3/4 cup sugar
2 large eggs
1 cup + 2 tbs fat-free Greek yogurt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup milk
about 4 ounces blueberries

1. Preheat the oven to 350°.

2. To make the streusel topping, combine the brown and white sugar, flour, cinnamon and butter in a small food processor and pulse until the mixture resembles coarse crumbs. Stir in the oats. Set aside.

3. Mix the flour, baking powder, baking soda, and salt. Using a mixer beat the butter and the sugar in another bowl until light and fluffy, about 3 minutes. Break in the eggs and beat lightly for another minute. Add the yogurt, extracts, and milk and beat until smooth. Stir in the flour mixture and beat evenly. Stir the blueberries in gently.

4. Put muffin liners into a muffin pan. Fill the muffins about 2/3 full. Top with about a tbs of streusel topping. You will probably have a few more than a dozen muffins, maybe about 16, so unless you have multiple pans you’ll have to cook the batter in two batches.

5. Bake the muffins for about 24 to 26 minutes, until a toothpick comes out clean. Set on a rack and let cool in the pan for about 10 minutes. Remove the muffins from the muffin pan and serve.