Blueberry Muffins
Ingredients
The muffins
-
1¾
cups
all-purpose flour
-
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
The crumble topping
-
½
cup
all-purpose flour
-
⅓
cup
brown sugar
-
¼
teaspoon
cinnamon
-
4
tablespoons
cold unsalted butter
Instructions
- Preheat the oven to 400°F and prepare a muffin tin.
- Make the crumble topping by mixing flour, brown sugar, and cinnamon, then incorporate cold butter until crumbly.
- In a separate bowl, whisk together the dry ingredients for the muffins.
- In another bowl, combine the wet ingredients.
- Toss the blueberries with a bit of flour to prevent sinking, then fold them into the batter.
- Divide the batter into the muffin tin and sprinkle with crumble topping.
- Bake for 17 to 20 minutes until the tops spring back and a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12
Calories
200
Total fat
8g
Total carbohydrates
30g
Total protein
4g
Sodium
200mg
Cholesterol
50mg
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