Description
This Blueberry Muffins recipe will become your favorite breakfast to make! You can stop your search for the best breakfast muffin because these are made with fresh blueberries and a cinnamon crumble!
Ingredients
- For Blueberry Muffins:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs (or 3 small)
- 1 cup granulated sugar
- 1 cup yogurt
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 2 1/3 cups blueberries – fresh or frozen (thawed) – divided (1 cup goes in the batter and 1 1/3 cup for topping)
- 1–2 tablespoon flour
- For Streusel Topping:
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 stick salted butter – melted
- 1 teaspoon cinnamon
Instructions
1. Preheat oven to 400°F and line standard muffin pan with paper liners. Set aside.
2. To make the crumb topping, in a small bowl whisk together flour, sugar, and cinnamon. Add melted butter and stir with a fork until crumbly. Set aside.
3. To make the muffins, in a large bowl stir together flour, baking powder, and salt. Set aside.
4. In a medium bowl, whisk together eggs and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract until mixture is pale and yellow.
5. Fold wet ingredients into dry ingredients and mix everything together by hand.
6. In a small bowl, sprinkle 1 cup blueberries with 1–2 tablespoon flour and toss until all are coated with a thin layer of flour. Fold gently into the batter.
7. Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Cover the batter with the remaining 1 1/3 cups blueberries and then generously top with streusel.
8. Place muffins in the oven and reduce heat to 375°F. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool muffins for 5 minutes in the pan, then remove and cool completely on a wire rack.
Notes
For best results, use fresh blueberries, but frozen (thawed) will work too.
Coating the blueberries in flour prevents them from sinking to the bottom of the muffins.
Don’t overmix the batter to keep muffins light and fluffy.
Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin