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.
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
Instructions
- Preheat the oven to 400°F. Lightly oil or spray a 12-cup muffin tin or line it with muffin liners.
- 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.
- Make the muffins: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the yogurt, sugar, eggs, vegetable oil, milk, and vanilla.
- In a small bowl, toss the blueberries with ½ teaspoon flour.
- 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.
- 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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