Blueberry Muffin with Buttery Crumbs
These blueberry muffins with buttery crumbs are the perfect grab-and-go breakfast since you can make them ahead of time and then go out the door. They're also great as a snack with cup of tea in the afternoon.
Ingredients
- 1/2 cup whole wheat flour
- 1 cup all purpose flour
- 1 cup blueberries fresh or frozen, fresh is better.
- ¼ cup butter softened
- ¾ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 2 eggs
- ¾ cup plain greek yogurt (fat free) you can substitute with plain yogurt or sour cream
- ¼ teaspoon salt
For The Topping
- ½ cup flour
- ¼ cup brown sugar
- ¼ cup sugar
- ½ teaspoon cinnamon
- 6 tablespoons cold butter (if it is unsalted butter then add 1/4 tsp salt)
Instructions
- Spray a 12-cup muffin tin with cooking spray or butter to ensure nothing sticks.
Start with the Butter Crumb Topping
- Whisk the flour, brown sugar, granulated sugar, cinnamon, and salt. Cut the butter into small cubes and add this to the dry mixture. Use a fork or pastry cutter to combine until the mixture turns into fine crumbs. Set aside
Make the muffin batter
- preheat oven to 450 degrees
- In a medium bowl, add butter and sugar. Use a hand mixer or stand mixer to beat until light and fluffy. Add vanilla and eggs and mix again for 1 minute. Add yogurt and mix until all combined.
- Add flour, salt, and baking soda to the bowl and mix until all incorporated. Once the flour is added, do not overmix.
- Now add the blueberries and use a spatula to fold it in.
- Evenly divide the batter mixture between all 12 muffin cups and then add the crumb topping to each of the muffins. Bake in the oven for 12-15 minutes or until the muffins are set through and lightly golden brown on the top.
- Cool completely before removing muffins from the pan and enjoy!