The Best Blueberry Yogurt Muffins
These copycat Starbucks muffins are so light and delicious your family will be begging for more!
Equipment
- Muffin/cupcake pan
- Muffin/cupcake linners
- Mixing bowls
- Spatula
Ingredients
Streusel Topping
- 6 tbsp all-purpose flour
- 3 tbsp brown sugar either mix it or just use light or dark
- 3 tbsp granulated sugar
- 1/16 tsp salt
- 2.5 tbsp butter melted
Muffin Batter
- 1 egg
- 1/3 cup granulated sugar
- 3 tbsp honey
- 1/4 cup vegetable oil
- 1/2 tbsp vanilla extract
- 1/2 tsp white vinegar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup non-fat Greek yogurt I used Dannon light and fit vanilla
- 1 cup all-purpose flour
- 3/4 cup blueberries lightly coated in flour
Instructions
- I use fresh blueberries but if you are using frozen make sure you defrost them thoroughly. Next, add some flour to coat your blueberries. You just want a light coat nothing heavy. I like to use a mesh strainer and put the blueberries in the strainer so the extra flour falls off.
- Take your muffin/cupcake pan put your liners in and give them a quick spray with baking pam. I like to do this so my muffins come out easy. Set the pan to the side and set your oven to 350°F.
- Melt the butter if you haven't already, leave to the side for a moment. Besides the butter stir together all topping ingredients with a fork in a small bowl. Take the melted butter and mix some of the butter with the fork stir to make crumbs and add the rest of the butter so you get the bits on the bottom. Set aside.
- Using a hand mixer, in a large bowl mix egg with electric mixer about 1-2 minutes until thick and frothy. Mix in sugar, honey, and oil, beat until creamy. Mix vanilla, vinegar, baking soda, and salt. Mix in greek yogurt then stir in flour using a silicone spatula or wooden spoon. (Batter may be slightly lumpy.) Stir in blueberries.
- Fill muffin cups with about 1/4 cup muffin batter I like to use a cupcake scoop. Sprinkle the crumble evenly over the top of the muffins.
- Bake for 15-22 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
Notes
So the muffins don't stick to the paper I like to spray with baking pam. It helps the paper come off a lot easier.
Don't forget to lightly coat your blueberries or they may sink to the bottom of your muffins!
Keep in mind baking time may vary, when the tops are slightly brown and a tooth pic comes out clean they are done.
Store in an airtight container for up to 3 days or freeze for up to 1 month.