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Adjust oven middle position and preheat to 350 F. Line mini muffin tins with muffin liners or grease with cooking spray.
Combine flour, brown sugar, butter, and cinnamon in a small bowl. Use your fingers to crumble together until the mixture resembles wet sand. Set aside.
In a medium bowl, combine the flour, baking powder, baking soda, and salt and whisk until combined.
In a separate bowl mix together butter, oil, and sugar with an electric mixer until evenly incorporated. Add eggs one at a time, beating in between additions until mixture is smooth and all ingredients are incorporated. Add greek yogurt and mix until just combined.
Gently mix wet ingredients into dry ingredients until mixture forms a thick batter. Carefully fold in blueberries.
Spoon batter evenly into muffin cups, filling about 4/5 of the way up. If you've got a few extra blueberries, press them down gently on top of each muffin, then sprinkle generously with streusel.
Bake muffins until a toothpick inserted comes out clean, about 11-13 minutes. Remove muffins from oven and let stand for 5 minutes before transferring to a cooling rack. Serve warm or at room temperature.