Easy Blueberry Muffins
Easy Blueberry Muffins made with Greek yogurt and topped with brown sugar cinnamon streusel topping. This fresh-tasting muffin is packed with as many berries as the muffin batter can possibly hold. The muffins are light, fluffy and moist.
Servings 12 regular size muffins. Use one regular size muffin pan (12 muffins)
- 2 cups all-purpose flour
- 1 cup white sugar
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 2 eggs
- ⅔ cup Greek yogurt - I used 2% plain Greek yogurt
- 2 cups blueberries
- 2 tablespoons flour for berries
- ⅔ cup brown sugar
- ⅓ cup flour or more
- 1 teaspoon cinnamon
- 2 tablespoons butter room temperature
Preheat oven to 400 degrees Fahrenheit. Line muffin cups with muffin liners or grease muffin cups lightly.
In a medium bowl, mix together flour, white sugar, salt, and baking powder.
In a separate large bowl, add vegetable oil, 2 eggs, and Greek yogurt and whisk to combine.
Add flour mixture from step 2 to the liquid mixture in step 3 and mix just enough to combine.
In a separate medium size bowl (the one you used in step 2), combine blueberries with 2 tablespoons of flour. This is supposed to prevent berries from clumping together and sinking. Fold in the berries into the batter from step 4.
Combine brown sugar, flour, cinnamon, and butter in a small bowl. Mix until you have crumb-like mixture.
Fill muffin cups with the muffin batter about ¾ full. Sprinkle the streusel topping over muffins. Bake for about 20 minutes in the oven.
Calories: 305kcal | Carbohydrates: 52g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 84mg | Potassium: 154mg | Fiber: 1g | Sugar: 31g | Vitamin A: 110IU | Vitamin C: 2.4mg | Calcium: 62mg | Iron: 1.5mg