Blueberry Muffins
Moist and fluffy blueberry muffins packed with juicy berries, perfect for breakfast.
Equipment
- Muffin tin
- Mixing Bowls
- Whisk
Ingredients
For the muffins
- 1.75 cups all-purpose flour spooned and leveled, plus more for the blueberries
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cups whole milk Greek yogurt
- 0.75 cups cane sugar
- 2 large eggs
- 0.33 cups vegetable oil
- 0.25 cups milk
- 2 teaspoons vanilla extract
- 1.5 cups blueberries
Crumble Topping
- 0.5 cups all-purpose flour spooned and leveled
- 0.33 cups brown sugar
- 0.25 teaspoon cinnamon
- 4 tablespoons cold unsalted butter cubed
Instructions
Main 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 0.5 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.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg
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