Blueberry Crumb Muffins

Super fluffy and perfectly sweet Blueberry Crumb Muffins made with greek yogurt for an extra-moist texture, finished off with a sweet and salty streusel crumb topping to die for!

Blueberry Crumb Muffins | Creme de la Crumb

This is a spin off of my mother’s blueberry muffin recipe. Last week I went to her house and spent a good 3 hours combing through her recipe files, 98% of which are hand written in her flawless curly cursive.

Side note: Do kids even learn cursive in school anymore? I did, but back then computers were new in schools so who knows what goes on between those brick walls now that every 7 year old has a cell phone and they turn in homework on iPads.

Blueberry Crumb Muffins | Creme de la Crumb

Annnnyway. So I took a zillion iPhone photos of my mother’s recipes and put them on my computer this week. Eventually I want to make all nine million of them but for today we’re just gonna focus on these blueberry muffins. Her recipe is titled “Sour Cream Blueberry Muffins” and as soon as I saw it I knew exactly what I was going to do with it – swap out the sour cream for greek yogurt, practically my number one go-to healthifying swap for baked goods. I only buy sour cream maybe 2 or 3 times a year. The rest of the time I just keep a steady stream of plain greek yogurt in the fridge.

I love love love using fat free Greek yogurt in my baking because it helps keep  your cake/muffins/bread/etc super super moist and adds a whole bunch of protein where there normally wouldn’t be any (or very little).

Blueberry Crumb Muffins | Creme de la Crumb

The second thing I changed about my mom’s recipe was to add the crumb topping – aka: the best decision EVER. I’m basically having a hard time not cutting the tops off of the whole batch and eating that crumb topping by the spoonful. It’s sweet and salty and the absolute perfect compliment to those juicy Summer blueberries. I used fresh but you could swap in frozen ones if you find yourself in non-blueberry season and craving the perfect blueberry crumb muffin.

Blueberry Crumb Muffins | Creme de la Crumb

What people are saying about these Blueberry Crumb Muffins

“Wow! These are pretty much perfect I absolutely LOVED these…probably the best blueberry muffins I’ve made to date. Mine weren’t as pretty as yours but were oh so tasty (because i had frozen blueberries). This recipe does not skimp on the crumb topping. I calculated these to be about 240 calories each. (Very satisfying for half the calories as many muffins.) Did I mention I loved these?? Yep. This recipe is going in my Keeper File. Thank you!!!!!”

“Made these for breakfast and they were phenomenal. My 18 month old gobbled his right up and asked for seconds! Thank you for the keeper and look forward to trying more of your recipes.” – Mikaela

“So these are the best muffins I’ve ever made. OMG. Yes, 450 degrees is right. It made the crumb topping a little crisp. I added chopped walnuts. So delicious!” – Stacy

“I made this recipe this morning, with great results! Enjoy your mother’s treasures. Thanks for sharing.” – Izzy

“This was the first time I baked with Greek Yogurt but they were moist and tender. There was a great deal of streusel for the topping and perhaps too much butter as it melted onto the tin and over one corner onto the oven floor. The smoke detector woke my husband from his nap! I thought they were so good that I had to stop myself from eating more than two warm muffins. At 80 years of age, I may be losing my knack at baking but I will make these again with perhaps a little less butter in the topping.” – Beverly 

Blueberry Crumb Muffins | Creme de la Crumb
5 from 4 votes
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Blueberry Crumb Muffins

Super fluffy and perfectly sweet blueberry muffins made with greek yogurt for an extra-moist texture, finished off with a sweet and salty streusel crumb topping to die for!

Course Breakfast
Keyword blueberry, muffin
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Author Tiffany

Ingredients

  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup fat free plain greek yogurt (you can sub sour cream in a pinch)
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup blueberries (fresh or frozen, I used fresh)

Crumb Topping

  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 6 tablespoons cold butter (see note)

Instructions

  1. Preheat oven to 450 degrees and grease a muffin tin.

  2. First prepare the crumb topping by whisking the flour, sugars, and cinnamon together. Cut the butter into small cubes and add to dry mixture. Cut in with a pastry cutter or two forks until mixture resembles fine crumbs. Set aside.

  3. Next prepare the muffin batter. In a medium bowl cream together butter and sugar until light and fluffy. Add eggs and vanilla and mix for about 1 minute. Add greek yogurt and mix til combined.

  4. Add flour, baking soda, and salt to the bowl and mix until incorporated. Gently stir in blueberries.

  5. Divide batter between muffin tin molds (about 1/4 cup batter per mold), then divide the crumb topping between each of the muffins.

  6. Bake for 12-16 minutes until tops of muffins no longer look wet and are golden. Serve warm or allow to cool first. (I absolutely love them warm with a tiny bit of butter on top!) To store extras, wrap each muffin separately with plastic wrap and store chilled or at room temperature.

Recipe Notes

For the crumb topping, if using unsalted butter, add additional 1/4 teaspoon salt to the mixture.

 

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Comments

Oh yummy!! These would be so good!

I have to make these for breakfast, because I can’t wait all day to EAT them!

    I am SO there with you!!!!

I just wanted to check about the temp of the oven. It says 450? I just don’t want to burn them. Is 450 correct?

    Hi Shelly! I know, 450 seems pretty high doesn’t it?? But that’s correct! 🙂

Wow! These are pretty much perfectm I absolutely LOVED these. ..probably the best blueberry muffins I’ve made to date.

I Followed directions exactly except did half tsp of vanilla and half tsp almond extracts each to make up the full tsp of vanilla called for in recipe.

Mine weren’t as pretty as yours but were oh so tasty (Bc i had frozen blueberries and accidentally nuked them in the microwave for too long which lead to blueberry “bleeding” in my batter- Whoops! :))
this recipe does not skimp on the crumb topping. I calculated these to be about 240 calories each. (Very saitsfying for half the calories as many muffins.)

Did I mention I loved these?? Yep. This recipe is going in my cKeeper File.” Thank you!!!!!

    Hi Jennifer! I am SO happy to hear that you liked these as much as I do!! Isn’t that crumb topping the BEST?! I could eat it all day. I love that you used half vanilla half almond – I do that a lot in baking recipes because I love that flavor combo even more than straight vanilla! Sorry about the blueberry bleeding, that does tend to happen when using frozen berries… but as long as they still taste awesome who cares right?!

Here in New York, cursive is taught in third grade. I homeschool and teach cursive. It is a lost art. I want my child to be able to correspond with relatives that write cursive. Without the ability to read cursive, how is a person to read the Declaration of Independance? Oh that’s right, that’s where technology comes in.

I made this recipe this morning, with great results! Enjoy your mother’s treasures. Thanks for sharing.

    Ha I’m right there with you Izzy – it really is a lost art!! And so glad you liked these muffins – they’re my favorite!

Hi! I made these this morning and they were really good! I have blueberry muffin recipe it that is pretty good but the bread texture is a little crumbly which I don’t like so I made these to see if they would have a better texture and i think they did, but I am going to have to make them one more time without messing them up to be able to tell lol When I made these, the cinnamon streusel topping fell into the center of the muffins so when I ate them they had gooey sturessel in the middle WHICH was STILL reeeeally good!! But I was wondering what went wrong. I think the streusel got too warm while I was making the muffin batter and then it was hard to spread on the muffins. Next time, I was thinking I should leave the struesel in the freezer until I use it or maybe add it to the muffins in the last few minutes of baking time. What do you think? They were still sooooo good, but I would have been even better if the streusel had worked out!

    Hi Taylor! So, when you say “spread” on to the muffins … what do you mean? Ha! I just sprinkle the streusel right on top of the batter in each cup, just dropping chunks of it, no spreading. Could that have anything to do with it??

      I think so! Maybe I mixed it too much but mine wasn’t crumbly.. I had to spread it…. I am going to try them again and see if I can get that part right! They were still GREAT though with the streusel “filling” lol Thanks for the recipe it!

Hi there! Im getting ready to make these but i want to make them larger. I was wondering what the temp should be if I make 6 large muffins vs. 12 reg. size muffins. Thank for your time 🙂

    Hi! I haven’t made these as large muffins so I can’t say for sure. You may need to decrease the temperature and cook them for longer. OR it might work if you cooked them at the same temperature for longer. Let me know how it goes, I’d love to hear!

Made these for breakfast and they were phenomenal. My 18 month old gobbled his right up and asked for seconds! Thank you for the keeper and look forward to trying more of your recipes.

These look delicious. Can they be frozen?

    I think they can, I’d just wrap them individually with plastic wrap and pop them in the microwave for a few seconds when you want to have them 🙂

    Whoops, clarification: wrap them individually with plastic wrap before freezing them.

Hi Tiffany – I have tried several blueberry muffin recipes and wasn’t crazy about them. Came across yours and made them. I loved the taste but thought they were baked at a high temperature. Seemed to be getting too done on top and not in the inside. Got a little burned on the bottom. I have stopped searching. Yours is a keeper. Thought next time I would lower the temperature. Isn’t 450 degrees a high temperature to be baking at? Looking forward to hearing back from you.

These muffins were fabulous except for a few glitches. This was the first time I baked with Greek Yogurt but they were moist and tender. However, when I reached for the bag of frozen blueberries, I came out with green peas! I had to substitute craisens for the berries, so far so good. There was a great deal of streusel for the topping and perhaps too much butter as it melted onto the tin and over one corner onto the oven floor. The smoke detector woke my husband from his nap! I thought they were so good that I had to stop myself from eating more than two warm muffins. At 80 years of age, I may be losing my knack at baking but I will make these again with perhaps a little less butter in the topping. Also the muffins did get a bit too dark so I may reduce the temperature when baking in a dark pan.

Can you use vanilla Greek yogurt? Will it effect the taste too much?


So these are the best muffins I’ve ever made. OMG. Yes, 450 degrees is right. It made the crumb topping a little crisp. I added chopped walnuts. So delicious!


Very delicate,moist and delicious. I,too, added a tsp of vanilla to batter and increased the sugar a bit. I added cranberries with the blueberries.
run 3

    Great job! I bet cranberries were fantastic in this recipe- I am going to have to try that! Thanks, Kenneth 🙂


Made these yesterday and I can not keep my hands off them. They are so moist and the topping is beyond amazing.

    Just eat them all, you are going to over time anyway! 😉 Super excited to hear that you loved this recipe. Thanks for your feedback!

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