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
Ingredients
- 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
Instructions
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!
Notes
Nutrition
Leanne says
Will these work with frozen berries?
Sweetphi says
Yes, I think so, I’d just recommend making sure there’s no extra liquid
Maria says
Great muffins. Had 10 lbs of cherries to put to good use. Thankfully I came across this yummy recipe. I did add the juice from the lemon for an extra tang and would do that again.
Sweetphi says
I’m so glad you liked the recipe, and thank you for sharing how you made the muffins, I always love hearing how people make recipes work for them 🙂
Kathy says
The recipe plug-in from January doesn’t seem to be working, it still doesn’t include the step to include the yogurt. When you correct that, would you also change the ingredients to list them in the order they’re used? I think that’s a fairly standard practice with recipes, but since you have the step of “add all other dry ingredients” it would be helpful to have them listed together.
Otherwise, my family loves this recipe, I’ve made it twice this month already!
Kathy says
To clarify – the actual blog post doesn’t have everything listed correctly, but if you go to print it, it appears to be as it should.
Sweetphi says
Hi Kathy,
Thank you so much for your very helpful and sweet comment. I’m so glad that your family loves these…testament to you having made them TWICE! That’s AWESOME!!!
I don’t know why the recipe widget wasn’t working, I’ve fixed it and for some reason it has been finicky. I deleted it and redid the recipe so it should be good now!
Thanks again for your helpful comments!
Phi
Alice says
Just a note: you don’t mention when to put the greek yogurt in your method. I was following it step by step and when i put the muffins in the oven, I realized that I hadn’t put the greek yogurt in. Hopefully it turns out ok :/
Sweetphi says
Hi Alice,
Thank you so much for your comment…I’m so sorry that all the ingredients and directions weren’t showing up properly! This happened once before and I have no idea why it happens every once in a while (the greek yogurt goes in after the egg 🙂 ) I updated the recipe plug-in and broke it up into more steps, so hopefully that should fix the problem (that’s what worked last time).
Thanks again for your comment, hopefully this issue is all resolved now, and I hope the muffins still turned out ok – they may have been a little dry – but maybe they were ok because of the moisture in the fruit, depending on what fruit you used!