Blueberry Crumble Muffins
These Easy Blueberry Crumble Top Muffins, made with Greek yogurt and coffee, are moist and packed with fresh blueberries.
Servings: 6 large muffins
Ingredients
Muffin Batter
- 250 grams all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 2 large eggs room temperature
- 150 grams granulated sugar
- 4 tablespoons brewed coffee *optional, at room temperature
- 240 grams plain greek yogurt
- 60 grams sunflower oil *neutral oil or coconut oil
- 2 teaspoons pure vanilla xxtract
- 270 grams fresh blueberries *extra for topping
- 2 teaspoons all purpose flour *for coating blueberries
Oat Crumble Topping
- 40 grams all purpose flour
- 50 grams old fashioned oats
- 50 grams 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
Serve warm with a fresh cup of coffee!
Nutrition
Calories: 376kcal