Description
These bakery-style blueberry muffins are soft, fluffy, and bursting with fresh blueberries, finished with a buttery cinnamon crumb topping for a lightly crisp, sweet finish. Perfect for breakfast, brunch, or an afternoon snack with coffee or tea.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1/2 cup unsalted butter, melted and cooled
3/4 cup plain Greek yogurt
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
For the crumb topping: 1/3 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.
- In a large bowl, whisk together the flour, baking powder, salt, granulated sugar, and brown sugar.
- In a separate bowl, whisk together the eggs, melted butter, Greek yogurt, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold the fresh blueberries into the batter.
- In a small bowl, combine the crumb topping flour, brown sugar, cinnamon, and melted butter until crumbly.
- Divide the batter evenly among the prepared muffin cups, filling each nearly to the top.
- Sprinkle the crumb topping evenly over each muffin.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Frozen blueberries can be used without thawing.
Add 1 teaspoon of lemon zest for a brighter citrus flavor.
White chocolate chips, chopped pecans, or walnuts make delicious additions.
Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Reheat in the microwave for 15–20 seconds or in a 300°F (150°C) oven for 5–8 minutes.
Greek yogurt can be replaced with sour cream or plain yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg
