Blueberry Muffins with Crumb Topping

These homemade Blueberry Muffins with Crumb Topping are one of our favorite sweet breakfast options. Each muffin is filled with loads of fresh blueberries enveloped in a sweet batter, a hint of lemon and creamy Greek yogurt for balance, and a crumble topping for extra flavor and texture.

Author: Cooking with Conks

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 12 muffins

Calories: 291 kcal per serving

Ingredients

6 tablespoons - all-purpose flour
2 tablespoons - brown sugar
2 tablespoons - butter
1 pinch - salt
1 ½ cups - fresh blueberries
1 tbsp - flour
1 ¾ cups - all-purpose flour
1 tsp - baking powder
½ tsp - baking soda
½ tsp - salt
½ cup - butter
½ cup - granulated sugar
½ cup - brown sugar
⅔ cup - plain Greek yogurt
2 - eggs
2 teaspoons - vanilla extract
2 tablespoons - lemon juice

Instructions

Preheat the oven to 425°F and line a muffin tray with liners or generously spray/butter the muffin cups.
In a small bowl, mix together the crumble ingredients and set aside.
Toss the blueberries with 1 tbsp flour.
Mix dry ingredients in a bowl (remaining flour, baking powder, baking soda, salt).
In a separate large bowl, whisk together butter and sugars.
Add eggs, one at a time, whisking after each.
Whisk in yogurt, then the vanilla and lemon.
Whisk in dry ingredients until just combined (don’t overmix), then fold in the blueberries.
Using an ice cream scoop or a spoon, scoop batter into each liner, filing to the top, then top each muffin with crumble.
Bake at 425°F for 5 minutes (this gives them a nice initial lift so they’ll be tall and fluffy), then reduce oven temp to 350°F while muffins are still in the oven. Bake another 15-18 minutes, or until a toothpick inserted into the center comes out with only a few crumbs.
Let the muffins rest for 5-10 minutes, then remove them from tin and let cool before eating.

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