Blueberry Crumb Muffins
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 cup brown sugar
- 3/4 cup sugar
- 1/2 cup flour
- 1/4 cup butter (4 tablespoons) softened
- 3/4 cup plain greek yogurt (i used fat free. you can sub s
- 1 1/4 cups + 2 tablespoons flour
- heaping 1/4 teaspoon salt
- 1 cup blueberries (fresh or frozen i used fresh)
- 6 tablespoons cold butter (see note)
- Carbohydrate 16.355547511457 g
- Cholesterol 21.1520833333333 mg
- Fat 7.85287416666667 g
- Fiber 0.0575249983469645 g
- Protein 0.771720000014016 g
- Saturated Fat 4.97084875 g
- Serving Size 1 1 Serving (58g)
- Sodium 4729.48651337102 mg
- Sugar 16.29802251311 g
- Trans Fat 0.546987083333333 g
- Calories 136 calories
Preheat oven to 450 degrees and grease a muffin tin.First prepare the crumb topping by whisking the flour, sugars, and cinnamon together. Cut the butter into small cubes and add to dry mixture. Cut in with a pastry cutter or two forks until mixture resembles fine crumbs. Set aside.Next prepare the muffin batter. In a medium bowl cream together butter and sugar until light and fluffy. Add eggs and vanilla and mix for about 1 minute. Add greek yogurt and mix til combined.Add flour, baking soda, and salt to the bowl and mix until incorporated. Gently stir in blueberries.Divide batter between muffin tin molds (about ¼ cup batter per mold), then divide the crumb topping between each of the muffins.Bake for 12-16 minutes until tops of muffins no longer look wet and are golden. Serve warm or allow to cool first. (I absolutely love them warm with a tiny bit of butter on top!) To store extras, wrap each muffin separately with plastic wrap and store chilled or at room temperature.
