Blueberry Greek Yogurt Muffins – These incredibly fluffy and moist muffins have just the right amount of sweetness! There is a bit of crunch from the crumb topping and slight tart taste from the blueberries. They are a wonderful start to your day or mid afternoon snack!
I love having muffins or loaves in the freezer that I can take out quick for a delicious snack or for the kids for breakfast.
It always seems to turn around a bad mood or a temper tantrum pretty quick!!
These were up on the counter cooling and my 1 year old pushed a stool over, climbed onto the counter and mashed them all! His face was pretty blue so I’m thinking he really enjoyed them as well! He’s lucky he’s cute!
Luckily I took a few pictures before he got at them or I think I may have imploded!
Blueberry Greek Yogurt Muffin Tips and Tricks
These muffins are very easy to make but as with any baking there’s a few things that will ensure their success!
- Make the Streusel first so it can stay chilled while you work on the muffin mix.
- I made sure to have the dry and wet ingredients ready so when I alternated adding them I wouldn’t over mix the batter.
- I used 2 tbsp of the dry mixture to coat the blueberries before adding them to the batter.
- Mix the blueberries in by hand so they don’t get mushed.
Make sure to spray the muffin tins with non stick spray. There is nothing worse than stuck muffins!
Try these other fresh recipes:
Pumpkin Browned Butter Loaf
Blueberry Greek Yogurt Muffins
These incredibly fluffy, moist muffins have just the right amount of fresh juicy blueberries and sweetness from the crumb topping to start your day off right!
Ingredients
Cinnamon Crumb Topping
- 2/3 cup All Purpose Flour
- 5 tbsp Unsalted Butter chilled
- 1/3 cup Granulated Sugar
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Ginger
Muffins
- 3 cups All Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1/2 tsp salt
- 1/2 cup Unsalted Butter *room temperature
- 1 cup Granulated Sugar
- 1/3 cup Light Brown Sugar, Packed
- 2 Eggs
- 2 tsp Vanilla Extract
- 1 tbsp Lemon Zest
- 2 tbsp Lemon Juice
- 1/2 cup 2% Milk
- 1/2 cup Plain Greek Yogurt
- 2 cups Fresh Blueberries
Instructions
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Preheat oven to 400 degrees Fahrenheit. Spray 2 muffin tins with non stick cooking spray and set aside.
Cinnamon Crumb Topping
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Whisk together Flour, Sugar, Cinnamon and Ginger. Cut Cold butter into cubes and then add to the bowl. Using your hands or a pastry cutter cut the butter into the flour until lumps of butter are smaller than pea size. Mixture will be loose and not clumped together which is fine! Place bowl back in the fridge to keep cool while making the muffins.
Muffins
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In a medium bowl add flour, baking powder, cinnamon and salt and whisk together. Set aside.
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Add butter and both sugars to a large bowl and cream together using an electric mixture for 3 minutes until mixture is well incorporated and fluffy.
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Add both eggs, vanilla, lemon zest, lemon juice and greek yogurt to the wet ingredients and mix on medium until combined.
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Add 2 Tbsp of the flour mixture onto the blueberries and toss so the blueberries are covered in flour.
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Alternate adding half of the remaining flour mixture into the wet ingredients followed by half of the milk and repeating until all the wet and dry ingredients are added. It is important not to over mix the batter so don't worry about a bit of flour not incorporated.
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Toss in the blueberries and fold them in using a spatula. Using the mixer would crush the blueberries! At this stage the batter will be very thick. I used a large cookie scoop (or an ice cream scoop would work) to drop 1 scoop into each muffin cavity.
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Get the crumb topping out of the fridge and using the smallest cookie scoop (approx 1 tbsp) drop 1 scoop onto the top of each muffin before placing in the oven on the middle rack.
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Bake for 18-20 minutes or until a toothpick comes out clean and remove onto a wire rack to cool in the pan for 5 minutes before removing from the pan directly onto the rack to cool completely.
