Blueberry Muffins

Blueberry muffin torn in half to show interior texture of the muffin.

Better than bakery muffins, these Blueberry Muffins are filled with blueberries, then topped with more blueberries and a crumb topping. They are moist and bursting with blueberries!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings muffins

Calories 361kcal

Author Deborah Harroun

Ingredients

Muffins:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter melted
1 cup sugar
2 eggs
2/3 cup plain Greek yogurt
2 teaspoons vanilla
1/2 teaspoon almond extract
1 1/2 cups blueberries

Topping:

3/4 cup flour
3/4 cup sugar
1/2 teaspoon cinnamon
5 tablespoons melted butter
1 cup blueberries

Instructions

Preheat the oven to 400ºF. Line a 12-cup muffin pan with tulip liners, or line 18 muffin cups with standard cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt
In another bowl, whisk together the melted butter and the sugar. Once combined, whisk in the eggs, then the yogurt, vanilla, and almond extract.
1/2 cup butter, 1 cup sugar, 2 eggs, 2/3 cup plain Greek yogurt, 2 teaspoons vanilla, 1/2 teaspoon almond extract
Add the dry ingredients to the wet ingredients and stir together until mostly combined, then add the 1 1/2 cups of blueberries. Continue to stir just until combined.
1 1/2 cups blueberries
Divide the batter evenly between the prepared muffin cups.
To make the topping, combine the flour, sugar, melted butter, and cinnamon. Use a fork to break it up into clumps, making sure it is completely mixed.
3/4 cup flour, 3/4 cup sugar, 5 tablespoons melted butter, 1/2 teaspoon cinnamon
Take the remaining cup of blueberries and divide the evenly among the muffin cups, topping the batter with the blueberries. Add an equal amount of the crumb topping on each muffins, on top of the blueberries.
1 cup blueberries
Bake the muffins until a tester inserted in the middle comes out mostly clean, 20-25 minutes for standard muffins and 30-35 minutes for muffins in tulip liners.
Let the muffins cool before serving.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information is for 12 larger muffins.

Nutrition