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!
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.
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).
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.
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
- 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)
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons cold butter (see note)
- Preheat oven to 450 degrees and grease a muffin tin.
- 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.
- 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.
- Add flour, baking soda, and salt to the bowl and mix until incorporated. Gently stir in blueberries.
- Divide batter between muffin tin molds (about 1/4 cup batter per mold), then divide the crumb topping between each of the muffins.
- 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.