These homemade blueberry muffins are made with frozen blueberries, but you can use fresh berries too. The inside is tender and moist and the crumb topping adds a delightful crisp.
If made ahead of time, they make a great on-the-go breakfast.
They are also a delicious after school snack. You can always toss them in your kiddos lunch box too.
If you love muffins, you'll probably like some of my other muffin recipes like my donut muffins or cream cheese pumpkin muffins.
Applesauce oat muffins are one of my kids favorites. If you have extra zucchini from the garden, zucchini muffins are a delicious way to use them up.
INGREDIENTS NEEDED FOR BLUEBERRY MUFFINS WITH YOGURT
- butter
- vegetable oil
- sugar
- brown sugar
- egg
- vanilla Greek yogurt
- vanilla extract
- salt
- baking powder
- baking soda
- flour
- blueberries
Butter: The butter for the muffin portion of the recipe should be softened. Let it sit out for an hour or so before beginning. If you forget, you can microwave for 10 seconds or less. It should not be melted!
On the other hand, use melted butter for the streusel part of the recipe.
Yogurt: The recipe works best when you use Greek yogurt. I love the vanilla flavored Greek yogurt, but plain will work too. Regular yogurt can be substituted in a pinch, but the texture of the muffins will change. Sour cream can also be substituted.
Blueberries: You can use fresh blueberries or frozen blueberries. If using frozen, do not worry about thawing them. Just add them to the batter straight from the freezer. (I typically use frozen berries)
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HELPFUL KITCHEN TOOLS
- muffin tin
- muffin liners
- mixing bowls
- hand mixer
- scoop (This is SO great for scooping muffin batter!)
HOW TO MAKE BLUEBERRY MUFFINS WITH CRUMB TOPPING
This blueberry muffin recipe is quick and easy to make. Using a hand mixer, the ingredients come together so quickly. Sprinkle the top of the muffins with the crumble topping and then they bake for about 20 minutes.
- Add softened butter, vegetable oil and sugar to a large bowl.
- Using a hand mixer, mix until all of the sugar is incorporated into the butter and oil.
- Add the Greek yogurt, eggs and vanilla and mix until combined.
- Add the flour, baking powder, baking soda and salt. Mix just until combined.
- Add frozen blueberries.
- Gently fold into the batter.
HOW TO MAKE THE STREUSEL TOPPING
My favorite part about these muffins is the crumb topping.
- Melt the butter in a small bowl.
- Add the sugar, brown sugar and flour
- Mix with a fork until the ingredients are combined.
Place paper muffin liners in the muffin pan. Spray each liner with cooking spray.
Add a generous scoop of blueberry muffin batter in each cavity of the pan. The batter should fill about 3/4 of the way full.
Tip: You can add a few blueberries to the top of each muffin before adding the crumb topping. This helps others to know what type of muffins they are and it looks pretty. (I did not remember to do this.)
Sprinkle with the crumb topping.
Bake at 375 for 16-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
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