Instructions

• Preheat the oven to 350°F (177°C). Line a muffin tin with paper liners.
• Make the streusel: in a medium bowl whisk together 3/4 cup all-purpose flour, 3/4 cup loosely packed brown sugar, and 1 teaspoon cinnamon. Add 6 tablespoons softened unsalted butter (cut into pieces) and cut it into the dry ingredients with a fork, pastry cutter, or your fingers until the mixture forms coarse crumbs and holds together when squeezed. Set the streusel aside.
• In a separate medium bowl whisk together 2 1/4 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt. Set the dry mixture aside.
• In the bowl of an electric mixer (or a large bowl with a hand mixer), beat 5 tablespoons softened unsalted butter, 1/3 cup melted coconut oil, and 3/4 cup sugar on medium-high speed until light and fluffy, about 3–5 minutes, scraping down the bowl as needed.
• Add the 2 large eggs one at a time, beating until each is incorporated. Mix in 1 teaspoon vanilla extract.
• Add 1 cup plain 2% Greek yogurt and mix on low speed or fold with a spatula just until the yogurt is incorporated. Do not overmix.
• Pour the wet mixture into the bowl with the dry ingredients and stir with a spatula or fork just until combined; the batter will be thick. Gently fold in 1 cup fresh blueberries.
• Spoon about 2 tablespoons of batter into each prepared muffin cup to form a thin bottom layer.
• Sprinkle some of the prepared streusel over the batter in each cup (reserve the remainder of the streusel).
• Top the streusel in each cup with the remaining batter, filling each cup about 3/4 full.
• Sprinkle the remaining streusel over the top of each muffin and gently press the crumbs so they adhere to the batter.
• Bake at 350°F for 20–25 minutes, until the muffin tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Remove the muffins from the oven and let them cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely before serving.