Blueberry Yogurt Crumb Muffins.
Sometimes I like to be boring.
In fact, I crave it.
I’m the queen of lowkey Saturday nights. Please just give me a couch, a warm home, some sort of snack and I’m golden. Maybe some good TV. A compelling book. Or just like fifty hilarious youtube videos.
Even my neon obsession gets a bit boring at times because it’s all… just… so… bright.
Where I can’t stand to be bored is… my food.
Yet, being the hypocrite that I am, there are exceptions. I just don’t always want a muffin stuffed with chocolate chips and raspberries and mashed banana and walnuts and forty other ingredient. I just sometimes want blueberry. Warm muffins where those giant blueberry bulbs burst in your mouth and even though they are super hot and burn every last tastebud off of you’re tongue, you love it because it’s ideal comfort food. Especially when slathered in butter.
Only a few things taste like that. All homey and stuff.
You may remember back in the day when I used to go on muffin making binges. I guess I’m back on one and this was my fourth batch in two weeks. I can’t get enough of their puffy little interior. I’ve even been enjoying one for breakfast with some peanut butter and this is a big honking deal since in a previous life I only considered muffins to be snack worthy. And snack worthy only. But these fluff nuggets are made with whole wheat pastry flour and a little crunchy top and the fattest blueberries in all the land.
Whole Wheat Blueberry Yogurt Crumb Muffins
- 2 cups whole wheat pastry flour
- 2/3 cup loosely packed brown sugar
- 1/4 cup ground flaxseed
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
- 3/4 cup plain Greek yogurt, I like 2%
- 2/3 cup milk
- 5 tablespoons unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- 1 cup blueberries, tossed in flour
- 1/4 cup whole wheat pastry flour
- 1/4 cup loosely packed brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, at room temperature
- Preheat oven to 350 degrees F. Line a muffin tin with liners.
- In a large bowl, whisk together the flour, sugar, flaxseed, baking soda, powder, cinnamon and salt. In a separate bowl, whisk together the egg, yogurt, milk, butter and vanilla extract. Add the wet ingredients to the dry, stirring until just combined. Do not overmix! Use a spatula to stir in the blueberries. Fill the muffin tins 3/4 of the way full. Sprinkle the top of each muffin with the crumb mixture. Bake for 18-20 minutes, or until just set and golden on top. Let cool slightly before eating.
- In a bowl, stir together the flour, sugar and cinnamon. Use your fingers or a fork to add the butter to the mixture and mix until small crumbs remain. I do this with my fingers and take a good 2-3 minutes.
Did you make this recipe?
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90 Comments on “Blueberry Yogurt Crumb Muffins.”
Nothing wrong with boring food. It is dependable and goooood! Love these muffins and blueberries and crumbs!
Can these be made gluten free?
unfortunately i’m not familiar enough with gluten free flours to be sure. i would think a gluten free all-purpose one might work?
Boring is underrated. This past year was not boring. I could not wait for it to be over and yearned for mundane!
Blueberries are never boring anyhow; why ruin their goodness with a bunch of stuff they don’t need; these look scrumptious!
these are in the oven :)) except I browned the butter!
I live for muffins like these! Love blueberries and crumbs! Winner!
I’m a huge sucker for a GOOD blueberry muffin with a crumbly top. That’s it. That’s all I want.
These look heavenly! Definitely nothing boring about them!
It’s like you read my mind. I started looking for a good blueberry muffin recipe last week, and to my surprise, found it to be quite difficult. I mean, how hard is it to find a classic, not-so-classic, boring, not-so-boring blueberry muffin recipe?!
I made these yesterday… I used regular pastry flour because 1.) I didn’t have whole wheat pastry flour; and B.) I was too lazy to drive the 1.4 miles to the store to buy the whole wheat pastry flour. I also used these amazing little organic wild blueberries that I buy frozen and usually have in my morning yogurt (which really is just a lot of fattening french vanilla almond granola with a bit of Greek yogurt and these sweet blueberries). Anyway… They were suh.good. Make them, people. Now.
Sometimes boring is amazing! But these muffins are anything but boring b/c they have a crumb topping! I LOVE crumb topping!! It will never get boring to me :) An dI love that you used yogurt – I love putting yogurt into all my baked goods!
Simple, “boring,” blueberry muffins are the best!
You can’t say that unless your try them already. They look very delicious.
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Hi, could I use almond milk?
These look simple and delicious! Love the topping :)
Just made these today. I used plain yogurt in place of the Greek yogurt + milk, and it worked out well! They were delicious. Thank you for sharing!
Oh my! They look sooo tasty!
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Blueberry muffins are like chocolate chip cookies. You can never go wrong.
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Yum! I just made these and subbed out the butter for canola oil. They worked perfectly! Very cake and delicious. Thanks :)
Cake looks delicious, I will try that recipe next year
how much calories have one muffin?
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this recipe looks amazing! Would substituting the whole wheat pastry flour for all purpose flour work okay?
I don’t have whole wheat pasty flour but I do have whole wheat flour, what would the measurement be? I also have cake flour and AP flour. Thank you
Just wondering, if I don’t have whole wheat pastry flour what I could substitute it with? I have whole wheat flour, AP flour and cake and pastry flour. I still want them to be healthy, but not so dense. Thank you :)
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