Description
Light and moist muffins studded with plump blueberries and crowned with a crisp, cinnamon-spiced crumble. Each bite offers a tender crumb and bursts of fruit, perfect for a cozy morning treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1/2 cup milk
- 1/4 cup plain yogurt
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 cup blueberries fresh or frozen
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter cold
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- In a large bowl whisk together 1 1/2 cups flour, 3/4 cup sugar, baking powder, salt, and 1/2 teaspoon cinnamon.
- In another bowl whisk the egg, milk, yogurt, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the blueberries carefully to avoid breaking them and overmixing the batter.
- Divide the batter evenly among the muffin cups, filling each about two thirds full.
- In a small bowl combine 1/2 cup flour, 1/4 cup sugar, cold butter, and 1/2 teaspoon cinnamon and mix with your fingers or a pastry cutter until coarse crumbs form.
- Sprinkle the crumble topping evenly over each muffin.
- Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Muffins are best served fresh the day they are made.
- You can substitute yogurt with sour cream for a tangier flavor.
- Frozen blueberries work well but toss them in a bit of flour to prevent sinking.
- Store airtight at room temperature for up to two days or freeze for longer storage.