Homemade Blueberry Muffins
These blueberry muffins are easy to make, so grab the kids and getting cooking! Sweet, delicious and a perfect breakfast or idea these blueberry muffins are also healthier than other recipes out there.
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Servings: 12
Calories: 232kcal
Equipment
- Mixer
- Oven
Ingredients
Ingredients for Muffins
- 2 cups fresh blueberries be sure to buy local!
- ½ cup sugar
- ¼ cup butter softened
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup non fat vanilla Greek yogurt
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
Ingredients for Streusel Topping
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold butter cubed
Instructions
Instructions for streusel topping
- In a medium bowl, combine sugar, brown sugar, cinnamon, flour and chilled cubed butter
- Stir with a fork or pastry blender until the mixture is crumbly
- Set in the fridge until ready to use
Instructions for muffins
- Preheat oven to 350 degrees
- Line a 12 cup standard muffin tin with paper liners or coat with nonstick spray, set aside
- In a large mixing bowl mix the butter and granulated sugar until light and fluffy
- Add egg, vanilla extract and yogurt, beat until well combined
- Sift in the flour, baking powder and pinch of salt, beat on low speed until just mixed
- Gently fold in about half of the blueberries
- Fill muffin liners ¾ full with batter, top with remaining blueberries and then sprinkle streusel crumble on the top
- Bake for 20-25 minutes, until the muffins are lightly browned on top and a toothpick inserted in the center comes out clean.
- Enjoy!
Nutrition
Calories: 232kcal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 148mg | Potassium: 63mg | Fiber: 1g | Sugar: 21g | Vitamin A: 270IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg
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