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Blueberry Muffins Recipe
Amy

Blueberry Muffins

There’s something irresistible about freshly baked blueberry muffins, with their golden tops and bursts of juicy berries. In just 40 minutes, you can whip up a batch that fills your kitchen with the comforting aroma of warm vanilla and blueberries.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Ingredients Method

Ingredients
  

For the muffins
  • 1¾ cups all-purpose flour, spooned and leveled, plus more for the blueberries
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup whole milk Greek yogurt
  • ¾ cup cane sugar
  • 2 large eggs
  • ⅓ cup vegetable oil
  • ¼ cup milk
  • 2 teaspoons vanilla extract
  • 1½ cups blueberries
Crumble Topping
  • ½ cup all-purpose flour, spooned and leveled
  • ⅓ cup brown sugar
  • ¼ teaspoon cinnamon
  • 4 tablespoons cold unsalted butter, cubed

Method
 

  1. Preheat the oven to 400°F. Lightly oil or spray a 12-cup muffin tin or line it with muffin liners.
  2. Make the crumble topping: In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Use your hands or a fork to work in the butter until the mixture is crumbly. Set aside while you make the muffin batter.
  3. Make the muffins: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large bowl, whisk together the yogurt, sugar, eggs, vegetable oil, milk, and vanilla.
  5. In a small bowl, toss the blueberries with ½ teaspoon flour.
  6. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. Fold in the blueberries. Use a ⅓-cup measuring cup to divide the batter among the muffin cups. Evenly sprinkle with the crumble topping.
  7. Bake for 17 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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