Blueberry Muffins
User Reviews
4.9
Blueberry Muffins
Description
These Blueberry Muffins combine all-purpose flour, baking powder, baking soda, and salt with a wet mixture of Greek yogurt, cane sugar, eggs, vegetable oil, milk, and vanilla extract. The blueberries are tossed in flour to prevent sinking. A crumble topping of flour, brown sugar, cinnamon, and cold butter adds texture and a touch of cinnamon sweetness.
After mixing the batter without overworking, the muffins are portioned into cups, topped with the crumble, and baked at 400°F for 17-20 minutes until the tops spring back and a toothpick comes out clean. The result is a tender, moist muffin with bursts of blueberry and a crunchy cinnamon topping.
The muffins cool in the pan briefly before transfer, helping them retain moisture and structure. This recipe relies on simple ingredients but balances moisture and texture well through the yogurt and crumble.
Ingredients
For the muffins
- 1¾ cups all-purpose flour spooned and leveled, plus more for the blueberries
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup Greek yogurt whole milk
- ¾ cup cane sugar
- 2 egg large
- ⅓ cup vegetable oil
- ¼ cup milk
- 2 teaspoons vanilla extract
- 1½ cups blueberries
Crumble Topping
- ½ cup all-purpose flour spooned and leveled
- ⅓ cup brown sugar
- ¼ teaspoon cinnamon
- 4 tablespoons butter cubed, cold unsalted
Instructions
- Preheat the oven to 400°F. Lightly oil or spray a 12-cup muffin tin or line it with muffin liners.
- Make the crumble topping: In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Use your hands or a fork to work in the butter until the mixture is crumbly. Set aside while you make the muffin batter.
- Make the muffins: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the yogurt, sugar, eggs, vegetable oil, milk, and vanilla.
- In a small bowl, toss the blueberries with ½ teaspoon flour.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. Fold in the blueberries. Use a ⅓-cup measuring cup to divide the batter among the muffin cups. Evenly sprinkle with the crumble topping.
- Bake for 17 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
User Reviews
Overall Rating
4.9
You'll Also Love
