Ingredients
Scale
- 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 for the batter and 1 1/3 cups for topping)
- 1–2 tablespoons flour
- For Streusel Topping:
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 stick salted butter, melted
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 400°F. Line a standard muffin pan with paper liners and set aside.
- To make the crumb topping, whisk together the flour, sugar, and cinnamon in a small bowl. Add the melted butter and stir with a fork until crumbly. Set aside.
- To make the muffins, stir together the flour, baking powder, and salt in a large bowl. Set aside.
- In a medium bowl, whisk together the eggs and granulated sugar until combined. Whisk in the yogurt, oil, and vanilla extract until the mixture is pale yellow.
- Fold the wet ingredients into the dry ingredients and mix everything together by hand.
- In a small bowl, sprinkle 1 cup of blueberries with 1–2 tablespoons of flour and toss until the berries are coated in a thin layer. Gently fold them into the batter.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Cover the batter with the remaining blueberries, then generously add the streusel topping.
- Place the muffins in the oven and reduce the temperature to 375°F. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then remove them and transfer to a wire rack to cool.
Notes
Use fresh or frozen blueberries. If using frozen blueberries, thaw them before adding. Coat the blueberries for the batter with 1–2 tablespoons of flour as directed to help keep them distributed in the muffins.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American