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These Easy Blueberry Crumble Top Muffins, made with Greek yogurt and coffee, are moist and packed with fresh blueberries. Perfect breakfast recipe for blueberry muffins topped with a rich coffee and cinnamon crumble.
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.
Blueberry Muffins With 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.
Tips for Making Coffee Blueberry Crumble Muffins
- This recipe will make 6 bakery style muffins or 12 smaller muffins.
- Spray the muffin wells and top of pan for making 6 jumbo bakery style muffins. Use large or petal shaped muffin liners for a 12 muffin pan.
- This is a thick batter, so you will have to push it off the spoon with your finger tip.
- I made this blueberries muffins with coconut oil for a soft texture. Feel free to swap out the coconut oil for melted and cooled unsalted butter.
- Coat blueberries lightly with flour to keep them from sinking in the batter.
- You can also make these coffee blueberry muffins with frozen blueberries!
- Fold into batter with a spatula. Be generous with the blueberries, I add a bunch!
- Evenly divide the batter amongst the 6 large muffin well pan. Fill 12 muffin cups 2/3 full with batter.
- Use all the oatmeal crumble on top of batter.
- Add 4-5 more blueberries on top 🙂
- Bake until toothpick comes out clean or top of muffin springs back when lightly pressed with fingertip.
- When removing jumbo muffins from tray, run an offset spatula under the dome of the muffin, then softly twist and lift with your finger tips.
How to Store Leftovers
Place cooled blueberry crumble muffins in a paper towel lined air tight 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.
Store muffins in a single layer in the container and place an additional paper towel over the top of them. Try to avoid placing them in the fridge, since it will alter the flavor and texture. Room temp is the way to go.
Frequently Asked Questions
Yes, you can definitely use frozen berries in this recipe. Let the frozen berries come to room temperature on paper towels to absorb any icy water before adding to the batter. Then, just follow recipe directions the same as you would with fresh blueberries.
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.
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If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram so I can see what you’ve made!
Blueberry Crumble Muffins
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 F (190 C) and prepare your desired 6 or 12 muffin tray with non stick spray or paper liners.
Crumble
- Stir together ingredients in a medium bowl using a fork and set aside.
Muffins
- Whisk together flour, baking powder and salt in a small bowl.
- In bowl of stand mixer with paddle attachment blend together sugar, eggs, yogurt, oil, vanilla, and coffee.
- 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.
- 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!!
- Bake 6 large muffin pan for 28-30 minutes or the smaller 12 muffin pan for 20-25 min or until toothpick comes out clean.
- Cool in tray for 5 minutes and then remove muffins.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
❤️❤️❤️ 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!