Blueberry Crumb Top Muffins

Blueberry Muffins

Who doesn’t like blueberry muffins with a crumb topping? Well, if you don’t, that means there is more for me!!!

I enjoy baking, especially when I feel frustrated or tense. Baking makes me concentrate on the recipe ingredients rather than on something else, therefore, makes me feel more relaxed and better. Besides, how can I remain frustrated when my kitchen smells like sweet heaven?

This recipe makes enough for 16 muffins, enough for the morning and enough to freeze for later. Okay, who am I kidding? You know I will have to try one, fresh and warm from the oven! And yes, I did enjoy!

Blueberry Muffins with Crumb Topping

Ingredients: Makes 16 muffins

For Blueberry Muffins:

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup Greek yogurt
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2⅓ cups blueberries-fresh or frozen(thawed)-divided( 1 cup goes in the batter and 1⅓ cup for topping)
  • 2 tablespoons flour

For Streusel Topping:

  • 1 cup all-purpose flour
  • ⅔ cup granulated sugar
  • 1 stick butter- 8 tablespoons, melted
  • 1 teaspoon cinnamon

Instructions

  • Preheat oven to 400 F degrees and line standard muffin pan with paper liners and set aside.
  • To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly and set aside.
  • To make the muffins. In a large bowl stir together flour, baking powder and salt and set aside.
  • In a medium bowl, whisk together eggs and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract (mixture should be pale and yellow)
  • Fold wet ingredients into dry ingredients and mix everything together by hand.
  • In a small bowl sprinkle 1 cup blueberries with 2 tablespoons flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.
  • Spoon batter into prepared muffin tins, filling about ⅔ of each cup. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
  • Place them in the oven and reduce the heat at 375F, bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.
  • Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.
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2 Comments Add yours

  1. Tom Stroud says:

    Can’t wait to taste these bites of deliciousness….

    1. yvette says:

      I love sharing with you!

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