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I’ll never love a muffin more than these moist blueberry crumble muffins. Made with Greek yogurt, coffee, and a bunch of fresh blueberries, they’re like giant tasty fruit pillows topped with a crunchy oat crumble. It’s like having a bakery style muffin, but better.
Why you’ll love these blueberry crumble muffins
This oat crumble muffin recipe is super easy! Basically mix the ingredients, scoop the batter into muffin liners, top with crumble and extra blueberries. Slide those babies in the oven while you brew a cup of coffee. I store the uneaten ones in an air tight container to save for breakfast all week long. Simply grab a muffin, wrap in a paper towel, heat for about 15 seconds and whala…warm blueberry muffin to go.
Why Greek Yogurt?
Plain Greek Yogurt helps to add moisture to your baked goods. It is lower in sugar than flavored yogurts and can be used a substitute for sour cream, butter, and oil. For this recipe I chose to use greek yogurt to help create a light fluffy texture to my easy blueberry muffins. The acidity in the yogurt reacts with the baking soda creating a “rise” in the batter.
Jenn’s Muffin Tips
- The best way to prevent sinking fruit in your muffins is to lightly coat them with one or two tablespoons of the flour used in the recipe. Then, gently fold your berries into the batter with a rubber spatula.
- If using frozen berries, first let them come to room temperature laid out onto paper towels. This will help to absorb any icy water before tossing the blueberries in flour and folding them into batter.
- When removing the muffins from tray, run an offset spatula underneath each dome. Carefully twist and lift each muffin with your finger tips.
Leftover Muffins
Room Temp: Place cooled blueberry crumble muffins in a paper towel lined airtight container at room temperature for up to 3 days. The paper towel acts like a sponge and helps absorb any moisture created by the muffins.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Jumbo Blueberry Crumble Muffins with Greek Yogurt
Ingredients
Muffin Batter
- 250 grams (2 Cups) all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 2 large eggs, room temperature
- 150 grams (¾ Cup) granulated sugar
- 4 tablespoons brewed coffee, *optional, at room temperature
- 240 grams (1 cup) plain greek yogurt
- 60 grams (¼ Cup) sunflower oil, *neutral oil or coconut oil
- 2 teaspoons pure vanilla xxtract
- 270 grams (1.5 Cups) fresh blueberries, *extra for topping
- 2 teaspoons all purpose flour, *for coating blueberries
Oat Crumble Topping
- 40 grams (⅓ Cup) all purpose flour
- 50 grams (½ Cup) old fashioned oats
- 50 grams (¼ Cup) granulated sugar
- 57 grams unsalted butter , melted and cooled
- 1 tsp ground cinnamon
- 1 tablespoon brewed coffee, *optional, at room temperature
Instructions
- Preheat oven to 375 ℉ (190℃) and prepare a 6-capacity large muffin tray with non-stick baking spray or paper liners.
Crumble
- Stir together ingredients in a medium bowl using a fork and set aside.40 grams all purpose flour, 50 grams old fashioned oats, 50 grams granulated sugar, 57 grams unsalted butter , 1 tsp ground cinnamon, 1 tablespoon brewed coffee
Muffins
- Whisk together flour, baking powder and salt in a small bowl.250 grams all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon fine sea salt
- In bowl of stand mixer with paddle attachment blend together sugar, eggs, yogurt, oil, vanilla, and coffee.2 large eggs, 150 grams granulated sugar, 4 tablespoons brewed coffee, 240 grams plain greek yogurt, 60 grams sunflower oil, 2 teaspoons pure vanilla xxtract
- Next pour in flour mixture and thoroughly incorporate at medium-low speed.
- Toss 1 1/2 cups blueberries in 1-2 Tbsp flour for a light dusting.270 grams fresh blueberries, 2 teaspoons all purpose flour
- Gently fold blueberries into batter by hand using a spatula.
- Evenly distribute the batter amongst the muffin wells.
- Top batter with a few extra fresh blueberries.
- Finally add your crumble sprinkle, using as much as you like! I use all of it!!
- Transfer pan to the middle oven rack and bake for 28-30 minutes or until toothpick inserted into the comes out clean.
- Place pan on wire rack to cool for 10 minutes. Then carefully remove muffins directly on to rack to completely cool.
Notes
- Smaller Muffins: Divide batter evenly amongst a 12-cavity muffin pan. Bake for 20-25 min or until toothpick comes out clean.
Excellent blueberry muffins! I like this recipe and will definitely make them again. I cooked on 375 for 8 minutes and then switched over to 350 convection setting. Beautiful muffin tops and excellent muffins!
Hi Ronda! So glad you enjoyed them 🙂 Thanks for trying my recipe.
❤️❤️❤️ Wouldn’t change a thing about this recipe. They’re big, fluffy, and, of course, delicious.
Love this! Tastes better than my
Local bakery’s.
Hi
This looks delicious! Can’t wait to try!! Can I use regular full fat yogurt instead of Greek yogurt. Thanks 🙂
Hi Maggie! Yes you can substitute for yogurt or sour cream.
Can I make these muffins as a bread ??
Having tried quite a few recipes from JENN’s blog including this one leaving me with soft, coffee-enriched as well as easy-to-bake muffins. I dare say that all recipes of her blog are absolutely foolproof and always come with minor and point-by-point details. Strongly recommend to give a shot!
These muffins are so delicious! I love that the recipe calls for coconut oil and yogurt… Makes the muffins so moist! And the coffee adds just a little something something! But the crumble… Oh my goodness! I could eat that by the spoonful, and maybe I did!😍😍😍
I’m so glad you liked them Niki!! Thanks for trying the recipe!!!
If you don’t have percolated coffee how can I use instant coffee?
You can make instant coffee and measure the same amount for muffins:)
Can’t wait to try these! Not a fan of coffee, os there a substitution O coukd use? Thx in advance!
Hey Kim, Its a subtle coffee flavor, not overpowering. It helps to enhance the other flavors in the muffin. But you can substitute for 3 Tbsp of your favorite tea, water, or milk.
Love these muffins, so easy to make! My kids loved them!
So happy to hear that!!
Looks beautiful and delicious! Do you make your own muffin liners? if so, I’ll need to to learn how!
Hi LinLin! Thanks so much! I believe these are Paperchef Tulip Cups!!
Go on YouTube they have videos on there that will teach you how
I wouldn’t have thought to combine coffee and blueberries but this looks amazing! Can’t wait to try!
Thanks Karly! Just enough to get the flavor! Love these muffins:) Let me know if you do!