Best Muffins EVER- Blueberry Cherry Muffins made with Greek Yogurt

Blueberry Cherry Muffins

I’ve made muffins before that were good, but nothing like this!

These Blueberry Cherry Muffins with Streusel Topping are made with fresh blueberries and cherries (remember how I have 30 lbs of Door County Cherries to go through πŸ™‚ ) and made with Greek Yogurt.

I wanted to know if it was just a fluke that I had made the perfect dozen muffins that everyone enjoyed, so I made them a second (and then third and fourth) time with the exact same perfect result!

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 moist, fruity muffins! Yummmmmmm!Β 

Blueberry Cherry Muffins made with Greek Yogurt
Prep time
Cook time
Total time
Recipe type: Breakfast, Brunch, Muffin
Serves: 12
  • For the Muffins:
  • 4 Tbs Butter, softened
  • ¾ Cup Sugar
  • 1 Egg
  • ¾ cup plain Greek Yogurt (I used Chobani 0%)
  • ½ Tbs lemon zest (I zested about ¼ of a lemon)
  • 1½ Cups Flour
  • 1½ tsp baking Soda
  • a pinch of salt
  • ¾ cup fresh Blueberries, cleaned
  • ¾ cup fresh Cherries, cleaned
  • For the Streusel topping:
  • 2 Tbs flour
  • 2 Tbs Sugar
  • 1 Tbs butter, melted
  • 1 Tbs sanding sugar or rough sugar
  1. For the muffins:
  2. Preheat oven to 350 and line a muffin tin with 12 muffin liners.
  3. 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.
  4. 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.
  5. 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).
  6. Add the berries, stir a few times, and then spoon into lined muffin cups (the batter should fill to the top all the muffin cups (they don't rise too much so it is ok).
  7. In a small bowl add 1 Tbs of butter of the topping and melt it in the microwave, then add the sugar and flour and lastly the sanding sugar. Evenly distribute a pinch of the topping onto all of the muffins, and then bake 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!

These muffins are loaded with fruit…yummmmm, they were SO GOOD!

Blueberry Cherry Muffin collage

Subscribe to the Sweet Phi Newsletter

Join my mailing list to receive a free copy of my eCookbook and stay up to date with the latest on the Sweet Phi blog!

You have Successfully Subscribed!

Showing 9 comments
  • Alice

    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

      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 πŸ™‚ ) 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!

  • Kathy

    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

      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

        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!

  • Maria

    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

      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 πŸ™‚

pingbacks / trackbacks
  • […] going to be so bold to say that these are my new favorite muffin, withΒ a close second being these Blueberry Cherry Muffins with a streussel topping – also made with […]

  • […] I get to make delicious muffins like these sour cherry muffins! Remember when I said that the Blueberry Cherry Muffins made with Greek Yogurt were the Best Muffins Ever? Well these delicious muffins will need to share the spot for title of […]

Leave a Comment