Blueberry Pecan Streusel Muffins

Can't Stay Out of the Kitchen


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.


  • 1/3 cup brown sugar (packed)
  • 1 tbsp. granulated sugar
  • 1/4 cup unsalted butter (melted)
  • 2/3 cup Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1/2 cup chopped pecans
  • <li class="ERSeparator">MUFFINS:
  • 1/2 cup unsalted butter (softened)
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 5.3-oz. container Chobani Blueberry Greek yogurt
  • 2 tsp. vanilla extract
  • 2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3 tbsp.[url href="" target="_blank" title="borden dairy heavy whipping cream"] Borden heavy whipping cream or half-and-half
  • 1 dry pint fresh blueberries
  • <li class="ERSeparator">GLAZE: (11-oz.)
  • 1 cup confectioners' sugar
  • 3-4 tbsp. Borden heavy cream
  • 1/2 tsp. vanilla extract


  1. In a small mixing bowl, combine all the ingredients. The mixture will be crumbly. Set aside. Preheat oven to 425°. Spray muffin pans with...
  2. Get the full instructions at Can't Stay Out of the Kitchen
Blueberry Pecan Streusel Muffins

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Breads, Rolls and Muffins
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