4.9 from 144 votes
Best Blueberry Muffins Recipe
Super fluffy and perfectly sweetened Blueberry Muffins made ultra-moist with Greek yogurt and finished off with a buttery cinnamon streusel crumb topping! These simple, yet gorgeous muffins will be the start of your brunch spread, and make the perfect take-along breakfast for busy mornings.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12 servings
Calories: 241 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- ¼ cup butter softened
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup fat free plain Greek yogurt (you can sub sour cream in a pinch)
- 1 ½ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries (fresh or frozen, I used fresh)
Crumb Topping
- ½ cup flour
- ¼ cup brown sugar
- ¼ cup sugar
- ½ teaspoon cinnamon
- 6 tablespoons cold butter (see note)
Instructions
- Preheat oven to 450 degrees and grease a muffin tin.
- First prepare the crumb topping by whisking the flour, sugars, and cinnamon together. Cut the butter into small cubes and add to dry mixture. Cut in with a pastry cutter or two forks until mixture resembles fine crumbs. Set aside.
- Next prepare the muffin batter. In a medium bowl cream together butter and sugar until light and fluffy. Add eggs and vanilla and mix for about 1 minute. Add greek yogurt and mix til combined.
- Add flour, baking soda, and salt to the bowl and mix until incorporated. Gently stir in blueberries.
- Divide batter between muffin tin molds (about 1/4 cup batter per mold), then divide the crumb topping between each of the muffins.
- Bake for 12-16 minutes until tops of muffins no longer look wet and are golden. Serve warm or allow to cool first. (I absolutely love them warm with a tiny bit of butter on top!) To store extras, wrap each muffin separately with plastic wrap and store chilled or at room temperature.
Cup of Yum
Notes
- For the crumb topping, if using unsalted butter, add additional 1/4 teaspoon salt to the mixture.
- For the crumb topping, if you end up using unsalted butter, add additional 1/4 teaspoon of salt to the dry mixture.
- To store any extra blueberry muffins, wrap each one separately with plastic wrap and store them chilled or at room temperature.
- Sour cream is a great substitute for Greek yogurt, and you can swap one for the other at a one-to-one ratio.
Nutrition Information
Calories
241kcal
(12%)
Carbohydrates
40g
(13%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Cholesterol
29mg
(10%)
Sodium
184mg
(8%)
Potassium
59mg
(2%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
313IU
(6%)
Vitamin C
1mg
(1%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 241
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 184mg | 8% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 313IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.