id="recipe">
Blueberry Muffins
id="recipe">
Blueberry Muffins
Perfect for breakfast or dessert, these blueberry muffins are moist in the center and crunchy on top. This recipe gets its moisture from Greek yogurt, my go-to sour cream alternative.
Servings: 12
Calories: 268kcal
Print
Widget not in any sidebars
Ingredients
Topping
- ⅛ cup sugar
- ⅛ cup flour
- ⅛ teaspoon salt
- 1 tb butter melted
Muffins
- 2 eggs
- 1 cup sugar
- ½ cup vegetable oil
- 2 teaspoons white vinegar
- ½ teaspoon salt
- 1 cup vanilla Greek yogurt
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 6 oz blueberries defrosted tossed in flour
Widget not in any sidebars
Instructions
- Preheat oven to 350 degrees.
- Heat topping butter in the microwave for 15-20 seconds until melted or in a pan on medium high heat.
- Combine topping ingredients using a fork in a small bowl. Set aside.
- Using a stand mixer with a flex edge beater, mix eggs approximately 1-2 minutes until bubbly.
- Pour in sugar and oil, mix until combined.
- Add vinegar, baking soda, salt and Greek yogurt. Keep batter at a lumpy consistency.
- Fold in blueberries.
- Fill muffin cups up approximately ½ of the way. Sprinkle the crumble evenly over the top of the muffins (you will have extra).
- Bake for 20-25 minutes until a fork or toothpick comes out clean from the center of a muffin.
- Let cool approximately 5-10 minutes before removing from muffin pan.
Notes
Adapted From: Crazy For Crust
Nutrition
Calories: 268kcal
Did you make this recipe?Mention @awheeler_ on instagram and hashtag it #foodetc. I want to see!!
Leave a Reply