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.
Prep Time: 15 minutesminutes
Cook Time: 15 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:12servings
Ingredients
¼cupbutter, softened
¾cupsugar
2eggs
1teaspoonvanilla extract
¾cupfat free plain greek yogurt , (you can sub sour cream in a pinch)
1 ½cupsflour
½teaspoonbaking soda
¼teaspoonsalt
1cupblueberries , (fresh or frozen, I used fresh)
Crumb Topping
½cupflour
¼cupbrown sugar
¼cupsugar
½teaspooncinnamon
6tablespoons 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.
Notes
For the crumb topping, if using unsalted butter, add additional 1/4 teaspoon salt to the mixture.
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.