Blueberry Muffins with a Crumble Topping

Course: Breads, Breakfast, Brunch

Keyword: Blueberries, Muffin

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: large muffins

Calories: 718kcal

Author: Lena B.

Cost: $10

1/2 cup brown sugar light or dark is fine
1/2 cup white sugar
1/2 cup vegetable oil or canola oil
Zest of 1 lemon optional, but recommended
1 teaspoon lemon juice optional, but recommended
1 teaspoon vanilla extract
1/2 cup Greek yogurt full fat
2 eggs large
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg ¼ teaspoon each of cloves and/or ground ginger (optional)
1/4 teaspoon kosher salt
1 cup blueberries fresh or frozen

Get Recipe Ingredients

Preheat the oven to 350. Line a muffin pan with large paper liners, skipping every other well.
In a large bowl, whisk brown sugar, white sugar, oil, buttermilk or yogurt, eggs and vanilla extract until smooth.
In a separate bowl, sift or whisk together the flour, baking soda, salt and spices. Add the dry ingredients to the wet, and use a rubber spatula to bring the batter together.
While there is still flour visible, add the blueberries and continue mixing, just until there are no more visible streaks of flour. The batter will be fairly thick. Divide the batter evenly between the cups. They will be very full, but don’t worry.

Stir together the melted butter, flour, sugar and cinnamon until moistened and crumbly. Heap the crumbs on top of the batter, pressing them gently into the batter. Use all the crumbs, even if it seems like too much; trust me, it's not.
Bake in preheated oven for 20-25 minutes or until a toothpick comes out of the center of the muffin clean.
Cool the muffins in the pan for five minutes, then carefully remove from the pan and cool for another 10-15 minutes on a cooling rack.