Blueberry Muffins are one of my favorites! These muffins are loaded with blueberries and are soft and moist with a delicious crumb topping. Enjoy a muffin with a cup of coffee for a delightful breakfast or afternoon snack. Kids love these muffins also and with the addition of Greek yogurt you can feel good knowing they have more nutrition than most of the muffins out there.
Blueberry Muffins
Ingredients
2 cups all purpose flour
1 cup sugar
1 cup plain greek style yogurt
1/2 cup vegetable oil
2 eggs
3 tsp baking powder
1 tsp vanilla extract
pinch of salt
2 cups fresh blueberries (if using frozen make sure they are thawed before adding to batter)
Crumb Topping
1 cup all purpose flour
2/3 cups sugar
1 tsp cinnamon
1 stick of butter
Instructions
In a medium size bowl mix together sugar and eggs whisking until a light pale yellow color. Add oil, yogurt, and vanilla mixing until well combined. In a separate bowl combine flour, baking powder, and salt. Take one tablespoon of the flour mixture and sprinkle over blueberries tossing to distribute the flour with them. Combine the wet ingredients with the dry mixing together until completely combined. Then fold in blueberries. Scoop batter into a muffin cup with a paper liner. Fill each cup about 3/4 of the way full. Top each muffin with the crumb topping. Bake in a 375 degree oven for 18 to 20 minutes or until a toothpick comes out clean. To make crumb topping mix together flour, sugar, and cinnamon with 1 stick of melted butter.
For a video tutorial visit my YouTube channel
Comments