If you’re looking for the best blueberry cherry muffins made with Greek yogurt, you are in the right place. These muffins are made with fresh blueberries and cherries and have a streusel topping.
Years ago (in 2013) I created this recipe after I had gotten over 30 pounds of Door County cherries and was making lots of sour cherry muffins, and since blueberry season is during a similar time frame, I tested blueberry cherry muffins.
Blueberry cherry is a flavor combination made in heaven. Sweet, tart, fresh and summery.
I’ve made muffins before that were good, but honestly, I’ve kept coming back to this recipe and these are just the best muffins ever!
After making the muffin batter which is full of fresh blueberries and cherries, you scoop them into a muffin tin and then top with a streusel topping.
I happen to think streusel topped muffins are really great – I made these eggless applesauce muffins with streusel topping and I have part German heritage, maybe that explains my love of streusel topping (which is a crumbly topping or filling made from butter, flour, sugar, and often cinnamon.)
For our wedding someone gifted us a set of these nonstick Goldtouch essential bake ware, and I bought a second set because they’re my all time absolute favorite and best baking sheet and muffin pans I’ve ever used in my life!!
I originally shared this recipe in 2013 with some very close up photography (lol – the the worst or oldest thing on my site), here’s a before and after (with an updated photo). I think it’s all part of progress!
I’ve been making these muffins for years. One of my favorite things about this muffin recipe is that it makes 12 muffins. You’re not trying to find a second muffin pan or waiting until the muffins are done cooking to make more, it’s the perfect amount of batter.
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 soft, fruity muffins! Yummmmmmm!
Blueberry Cherry Muffins made with Greek Yogurt
- For the Muffins:
- 4 tablespoons butter softened
- 3/4 cup sugar
- 1 egg
- 3/4 cup plain Greek yogurt or sour cream
- 1/2 tablespoon lemon zest I zested about 1/2 of a lemon, optional
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking soda
- a pinch of salt
- 3/4 cup fresh blueberries cleaned
- 3/4 cup fresh cherries pitted and halved
- For the Streusel topping:
- 1 tablespoon butter melted
- 2 tablespoons ap flour
- 2 tablespoons sugar
- 1 tablespoon sanding sugar or rough sugar for topping optional
For the muffins:
- Preheat oven to 350 and line a muffin tin with 12 muffin liners and set aside.
- 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.
- Next add the egg and stir until it is incorporated, then add the Greek yogurt followed by the lemon zest. Stir it a few times so that everything is mixed together.
- Now add the flour, baking soda and pinch of salt 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 3/4 way up).
- For the streusel topping: In a small bowl add 1 of butter and melt it in the microwave, then add the flour and sugar. Evenly distribute a pinch of the topping onto all of the muffins, then sprinkle a pinch of sanding sugar (if using) over the top of each muffin.
- Bake muffins 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!