Aren't muffins with crumb tops 1,000 times better than muffins without crumb tops? These crumbly top muffins were delightful. Normally, I make banana chocolate chip muffins, but in the spirit of our first spring visitors coming for the season, and one of them being particularly fond of blueberry muffins, I decided to try these blueberry crumb top muffins. They went over pretty well with the in-laws. I might need to make a second batch to bring on our road trip to in Germany next week. Can't wait until blueberries are in season to try these with fresh ones, and to just stuff my face with blueberries in general. YUM.
Mix your batter, add the blueberries with flour.
Gently fold in the blueberries, and you are ready to fill your muffin tin.
Fill cups 3/4 full and top with the crumb topping. Bake for 25 minutes at 350 F (176 C).
Blueberry Crumb Top Muffins
adapted from Pip & Ebby
1/2 c brown sugar
1/3 c flour
2 Tbsp unsalted butter, softened
1 tsp cinnamon
1 c all purpose flour
1/2 c wheat flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 c sugar
1 Tbsp melted butter
1 cup Greek Yogurt (I used half normal, half 0% fat)
1 tsp vanilla extract
3/4 tsp lemon zest
1 c blueberries (fresh or frozen)
1 Tbsp flour
Start by preheating the oven to 350 F (176 C). Make crumb mixture by mixing brown sugar, flour, cinnamon and butter. Mix crumbs with your fingers. Refrigerate until ready to top. Add dry ingredients (all purpose flour, wheat flour, baking powder, baking soda, salt) in a medium sized bowl. In a large bowl beat egg with a hand held mixture. Add sugar and butter and beat until mixed. Add Greek Yogurt, vanilla extract and lemon zest. Mix. Slowly add the dry ingredients until almost fully mixed. In a small bowl mix 1 Tbsp of flour with the blueberries and gently fold the blueberries into the batter. Grease muffin tin. Fill cups 3/4 with batter. Top with crumb topping. Bake for 25 minutes, or until a toothpick comes out clean. Enjoy!
Bon Apetit! Perfect for breakfast or dessert!