These delightful Blueberry Muffins are perfect for breakfast or a snack! With a soft, fluffy texture and a crunchy crumble topping, you’ll be reaching for seconds in no time.
Tips for Perfect Muffins
Be sure not to overmix the batter—this part’s so satisfying when you see those blueberries being folded in!
Why You'll Love Them
These muffins are bursting with juicy blueberries and topped with a sweet crumble that adds the perfect crunch. Trust me, you’ll love it!
Ingredients
- For the muffins:
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- Crumble Topping:
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Instructions
- Prepare the Muffin Tin:
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Step 1- Preheat the oven: 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:
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Step 2- Prepare crumble topping: 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 Muffin Batter:
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Step 3- Combine dry ingredients: Make the muffins: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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Step 4- Combine wet ingredients: In a large bowl, whisk together the yogurt, sugar, eggs, vegetable oil, milk, and vanilla.
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Step 5- Toss blueberries: In a small bowl, toss the blueberries with ½ teaspoon flour.
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Step 6- Combine wet and dry: 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 the Muffins:
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Step 7- Bake and cool: 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
- Calories: 180, Fat: 6g, Carbs: 30g, Protein: 3g
Cooking techniques
Mixing, folding, and baking are key techniques for these muffins. Make sure to fold in the blueberries gently to keep their shape!
Variations or substitutions
Try swapping out the blueberries for raspberries or chopped strawberries for a different twist! You can also use almond milk instead of regular milk for a dairy-free version.
Storage tips
Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to a month. Just reheat in the microwave when you’re ready to enjoy!
Notes
For a healthier option, you can reduce the sugar or substitute some of the all-purpose flour with whole wheat flour.
