Two-Bowl Blueberry Streusel Muffins

12 Muffins
35 min

I know..."two-bowl" doesn't sound nearly as impressive as "one-bowl", so if you'd rather just use one bowl, you can certainly skip the streusel topping ; ) . Yeah, I wouldn't either. If you're like me, you want your food to taste good...and yes, maybe you'd like it to be healthy too...but some foods are just meant to taste really good. For me, muffins are one of these foods. And these are one of those muffins. Between the moisture of the coconut oil, the bursts of summery goodness in every blueberry-filled bite, and the crumbly, buttery streusel topping, you may just eat three of these at one sitting like my husband did when I served them up. And we all know that no matter what a husband may say about a dish, how much he eats does the real talking. I'll stop so you can get onto the important stuff: Just what's in these show-stopping muffins! (I know...the muffins themselves aren't nearly as impressive as the muffin liners they're in. Why do you think I used them? ; )

Two-Bowl Blueberry Streusel Muffins
Recipe details
  • 12  Muffins
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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  • 2/3 C white sugar (hey, I never claimed they were sugar-free)
  • 1 large egg
  • 1/2 C melted coconut oil
  • 1/3 C milk
  • 1 tsp vanilla
  • 1 cup flour
  • 1/4 C @bobsredmill oat bran
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 C Greek yogurt
  • 1 C blueberries (fresh will result in juicer berry pockets, either works fine)
Streusel Topping
  • 4 Tbs. diced cold butter
  • 1/2 C flour
  • 1/2 C brown sugar

Heat oven to 375.
Place liners in muffin tin (I like to grease my liners with a little spray avocado oil just to make sure that no precious muffin gets lost to the liner in the eating).
Mix all muffin ingredients together. Scoop evenly into 12 muffin liners. Sprinkle with blueberries
Streusel Topping
Mix streusel topping with pastry blender, fork, or fingers (if you find that works better like I do) until it reaches a crumbly, crumby texture.
Sprinkle on top of muffin batter.
Bake for 25 minutes. Let set for a few minutes before removing muffins (still in muffin liners) to a cooling rack. This step is very important, because if you let them cool while sitting in the muffin tin, they will tend to get soggy.