Blueberry and Greek Yogurt Muffins
These bakery-style blueberry yogurt muffins are so easy to make with simple pantry ingredients, Greek yogurt, fresh blueberries and topped with a buttery cinnamon crumb topping. They are the best muffins for breakfast and snacking!
Servings 12 muffins
Calories 289kcal
Ingredients
Muffins
- 2 cups all-purpose flour measured carefully
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups plain Greek yogurt
- 2 large large eggs at room temperature.
- 1 large egg yolk at room temperature
- ⅓ cup vegetable oil + 2 tablespoons (or melted butter)
- 1 teaspoon vanilla extract
- 1 ¼ cups fresh blueberries or frozen
Crump Topping
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup unsalted butter cold and cubed into small pieces
Instructions
- Preheat the oven to 375°F and line a muffin tin with paper liners.
- In a large mixing bowl, add the flour, granulated and brown sugar, baking powder, baking soda, and salt and whisk together.2 cups all-purpose flour, ½ cup granulated sugar, ¼ cup brown sugar, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In another large bowl, add the greek yogurt, eggs, oil, and vanilla extract and whisk until combined and smooth.1 ¼ cups plain Greek yogurt, 2 large large eggs, ⅓ cup vegetable oil, 1 teaspoon vanilla extract, 1 large egg yolk
- Add the wet ingredients to the dry ingredients and gently stir until just barely combined (be care not to over mix.
- Then add in the blueberries and gently fold them in. The batter will be thick.1 ¼ cups fresh blueberries
- Divide the batter evenly into the muffin liners.
- In a small bowl, mix flour, sugar, and cinnamon.½ cup all-purpose flour, ¼ cup brown sugar, ½ teaspoon cinnamon, ¼ cup unsalted butter
- Add the cold butter and press it into the flour mixture with a fork or your fingers until crumbly.
- Sprinkle the crumb topping over the batter evenly as well.
- Bake for 20–24 minutes until golden brown and a toothpick inserted into the center of the muffins comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes and then transfer to a cooling rack.
Notes
Be careful not to use too much flour. use a kitchen scale or the spoon and level method (spin the flour into a measuring cup from the container and level off with the back of a butter knife.) for measuring flour. Too much flour will create dry muffins.
Swap the yogurt for full fat sour cream.
Swap the oil for melted butter.
Swap the oil for unsweetened applesauce for lower calories.
If you use frozen blueberries, do’t thaw them first. But do toss them in a teaspoon or two of flour first so they don’t bleed into the batter and turn it purple as they thaw.
Store in a airtight container or zip closure baggie at room temperature for up to 3 days.
Freeze in an airtight container or zip closure baggie for up to 2 months. Thaw at room temperature or pop one in the microwave and heat at 60% power level for 15-20 seconds.
Nutrition
Serving: 1muffin | Calories: 289kcal | Carbohydrates: 41g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 119mg | Potassium: 181mg | Fiber: 1g | Sugar: 20g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg
