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!
1/4 cup butter, softened
3/4 cup sugar
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.