Best Blueberry Muffins Recipe
Super fluffy and perfectly sweetened Blueberry Muffins made ultra-moist with Greek yogurt and finished off with a buttery cinnamon streusel crumb topping! These simple, yet gorgeous muffins will be the start of your brunch spread, and make the perfect take-along breakfast for busy mornings.
Servings: 12 servings
Ingredients
- ¼ cup butter softened
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup fat free plain greek yogurt (you can sub sour cream in a pinch)
- 1 ½ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries (fresh or frozen, I used fresh)
Crumb Topping
- ½ cup flour
- ¼ cup brown sugar
- ¼ cup sugar
- ½ teaspoon cinnamon
- 6 tablespoons cold butter (see note)
Instructions
- 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.
Video
Notes
- For the crumb topping, if you end up using unsalted butter, add additional 1/4 teaspoon of salt to the dry mixture.
- To store any extra blueberry muffins, wrap each one separately with plastic wrap and store them chilled or at room temperature.
- Sour cream is a great substitute for Greek yogurt, and you can swap one for the other at a one-to-one ratio.
Nutrition
Calories: 241kcal | Carbohydrates: 40g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 184mg | Potassium: 59mg | Fiber: 1g | Sugar: 23g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
