budgetbytes4.7
Blueberry Muffins
These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They're freezer-friendly, too!
👥 8 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●knife
📝 Preparation Steps
1
If using the crumble topping, prepare that first. Stir together the melted butter, sugar, and cinnamon, then add in the flour and stir until it resembles damp sand. Set the topping aside.
melted butter ($0.40)4 Tbspmelted butter ($0.10)1 Tbsp
2
Preheat the oven to 375ºF. Whisk together the dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg) in a large bowl until well combined.
baking powder ($0.04)2 tsp
3
In a separate bowl, whisk together the yogurt, sugar, melted butter, oil, egg, and vanilla extract.
melted butter ($0.40)4 Tbspmelted butter ($0.10)1 Tbsplarge egg ($0.21)1vanilla extract ($0.42)1.5 tsp
4
Pour the wet ingredients into the bowl of dry ingredients and stir until they're about 75% combined (there should still be pockets of dry flour throughout).
5
If using frozen blueberries, dust them with about 1/2 tsp flour first. Add the blueberries to the batter and finish folding until the blueberries are evenly incorporated and there are no more dry pockets of dry flour in the batter. It's okay if it's lumpy, just make sure to avoid over stirring.
blueberries ($1.33)1 cup
6
Divide the batter between eight wells of a greased or lined muffin tin. Top the unbaked muffins with the crumble topping.
7
Bake the muffins for about ⏱️ 35 minutes, or until golden brown on top. Allow the muffins to cool for about ⏱️ 5 minutes in the muffin tin, then loosen the edges with a knife and transfer to a wire rack to finish cooling.
Nutrition Facts
calories
287 kcal
fat Content
13 g
serving Size
1 muffin
fiber Content
1 g
sodium Content
404 mg
protein Content
5 g
carbohydrate Content
39 g
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