Imagine biting into a warm, fluffy muffin bursting with juicy blueberries and topped with a delightful crumble that adds just the right amount of crunch. Our Greek Yogurt Blueberry Crumble Muffins are not just a treat for your taste buds; they're also a healthier option packed with protein and flavor! Perfect for breakfast or a sweet afternoon snack, these muffins are incredibly easy to make and will have your kitchen smelling heavenly in no time. Ready to impress your family and friends with a delicious homemade delight? Let’s dive into this scrumptious recipe that will keep you coming back for more!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup of all-purpose flour
- 1/2 cup of whole wheat flour
- 1/2 cup of sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1 cup of Greek yogurt
- 1/2 cup of milk
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1 cup of blueberries
- 1/4 cup of oats for crumble topping
- 2 tablespoons of butter, melted for crumble topping
- 1 tablespoon of brown sugar for crumble topping
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, and salt. Whisk together until well blended and set aside.
- In another bowl, mix the Greek yogurt, milk, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few lumps remaining.
- Gently fold in the blueberries, taking care not to crush them. This will help keep the muffins light and fluffy.
- In a small bowl, prepare the crumble topping by combining the oats, melted butter, and brown sugar. Mix until the oats are evenly coated and crumbly.
- Using a scoop or spoon, fill each muffin cup about two-thirds full with the muffin batter. Sprinkle the crumble topping generously over each muffin.
- Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your delicious Greek Yogurt Blueberry Crumble Muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days.
Tips
- Don’t Overmix: When combining the wet and dry ingredients, be gentle! Overmixing can lead to dense muffins. It’s perfectly fine to leave a few lumps in the batter.
- Fresh or Frozen Blueberries: Feel free to use either fresh or frozen blueberries. If using frozen, there's no need to thaw them—just fold them in gently to prevent the batter from turning blue.
- Customize Your Crumble: Experiment with the crumble topping by adding nuts, spices like cinnamon, or even a sprinkle of coconut for added flavor and texture.
- Check for Doneness: Ovens vary, so start checking your muffins at the 20-minute mark. They’re done when they’re golden brown and a toothpick inserted into the center comes out clean.
- Storage Tips: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Just pop them in the microwave for a quick warm-up!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 32g
Protein: 7g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 55mg
