HomeBREAKFAST Blueberry Crumb Muffins

Blueberry Crumb Muffins

Posted in : BREAKFAST on by : Admin

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
  • 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

  • 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.
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