Whole Wheat Blueberry Yogurt Crumb Muffins
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Whole Wheat Blueberry Yogurt Crumb Muffins
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 2 cups whole wheat pastry flour
- 2/3 cup loosely packed brown sugar
- 1/4 cup ground flaxseed
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
- 3/4 cup plain Greek yogurt, I like 2%
- 2/3 cup milk
- 5 tablespoons unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- 1 cup blueberries, tossed in flour
crumb topping
- 1/4 cup whole wheat pastry flour
- 1/4 cup loosely packed brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, at room temperature
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with liners.
- In a large bowl, whisk together the flour, sugar, flaxseed, baking soda, powder, cinnamon and salt. In a separate bowl, whisk together the egg, yogurt, milk, butter and vanilla extract. Add the wet ingredients to the dry, stirring until just combined. Do not overmix! Use a spatula to stir in the blueberries. Fill the muffin tins 3/4 of the way full. Sprinkle the top of each muffin with the crumb mixture. Bake for 18-20 minutes, or until just set and golden on top. Let cool slightly before eating.
crumb topping
- In a bowl, stir together the flour, sugar and cinnamon. Use your fingers or a fork to add the butter to the mixture and mix until small crumbs remain. I do this with my fingers and take a good 2-3 minutes.
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