Blueberry Muffins
User Reviews
5
Blueberry Muffins
Description
This blueberry muffin recipe combines all-purpose flour, baking powder, and salt with wet ingredients including melted butter, sugar, eggs, Greek yogurt, vanilla, and almond extracts to create a rich batter. Fresh blueberries are folded into the batter, providing pockets of juicy, bright fruit in each bite.
The muffin cups are half-filled with the batter, then topped with additional blueberries and a crumb topping composed of flour, sugar, cinnamon, and melted butter. This topping crisps during baking at 400ºF, contrasting nicely with the soft muffin below. The high bake temperature encourages rise and a tender crumb.
These muffins make a flavorful breakfast or snack option, offering a balance of sweet fruit, creamy texture, and a slightly crunchy cinnamon crust. They are suitable for portion-controlled servings and can be enjoyed fresh or reheated.
Nutrition information varies depending on ingredient brands but is calculated for twelve larger muffins in this recipe.
Ingredients
Muffins:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter melted
- 1 cup sugar
- 2 egg
- 2/3 cup yogurt plain, Greek
- 2 teaspoons vanilla
- 1/2 teaspoon almond extract
- 1 1/2 cups blueberries
Topping:
- 3/4 cup flour
- 3/4 cup sugar
- 1/2 teaspoon cinnamon
- 5 tablespoons butter melted
- 1 cup blueberries
Instructions
- Preheat the oven to 400ºF. Line a 12-cup muffin pan with tulip liners, or line 18 muffin cups with standard cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, whisk together the melted butter and the sugar. Once combined, whisk in the eggs, then the yogurt, vanilla, and almond extract.
- Add the dry ingredients to the wet ingredients and stir together until mostly combined, then add the 1 1/2 cups of blueberries. Continue to stir just until combined.
- Divide the batter evenly between the prepared muffin cups.
- To make the topping, combine the flour, sugar, melted butter, and cinnamon. Use a fork to break it up into clumps, making sure it is completely mixed.
- Take the remaining cup of blueberries and divide the evenly among the muffin cups, topping the batter with the blueberries. Add an equal amount of the crumb topping on each muffins, on top of the blueberries.
- Bake the muffins until a tester inserted in the middle comes out mostly clean, 20-25 minutes for standard muffins and 30-35 minutes for muffins in tulip liners.
- Let the muffins cool before serving.
Notes
- Nutrition info is an estimate and may vary by brand and ingredient choice.
- Portion size is large muffins; adjust servings accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Serving | 1large muffin | |
| Calories | 361kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 68mg | 23% |
| Sodium | 146mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
