Jumbo Blueberry Crumble Muffins with Greek Yogurt
Serves 6
10 mins prep
25 mins cook
35 mins total
Moist jumbo blueberry muffins made with greek yogurt, packed with blueberries, and a crunchy oat crumble topping.
Muffin Batter
tbspbaking powder
large eggsroom temperature
tbspbrewed coffee*optional, at room temperature
ozsunflower oil*neutral oil or coconut oil
ozfresh blueberries*extra for topping
tspall purpose flour*for coating blueberries
Oat Crumble Topping
ozunsalted butter melted and cooled
tbspbrewed coffee*optional, at room temperature
Shop ingredients
Scan QR-code to shop this recipe on Jupiter
Shop ingredients
Scan QR-code to shop this recipe on Jupiter
Preheat oven to 375 ℉ (190℃) and prepare a 6-capacity large muffin tray with non-stick baking spray or paper liners.
Crumble
Stir together ingredients in a medium bowl using a fork and set aside.
oz all purpose flour
oz old fashioned oats
oz granulated sugar
oz unsalted butter
tsp ground cinnamon
tbsp brewed coffee
Muffins
Whisk together flour, baking powder and salt in a small bowl.
oz all purpose flour
tbsp baking powder
tsp fine sea salt
In bowl of stand mixer with paddle attachment blend together sugar, eggs, yogurt, oil, vanilla, and coffee.
large eggs
oz granulated sugar
tbsp brewed coffee
oz plain greek yogurt
oz sunflower oil
tsp pure vanilla xxtract
Next pour in flour mixture and thoroughly incorporate at medium-low speed.
Toss 1 1/2 cups blueberries in 1-2 Tbsp flour for a light dusting.
oz fresh blueberries
tsp all purpose flour
Gently fold blueberries into batter by hand using a spatula.
Evenly distribute the batter amongst the muffin wells.
Top batter with a few extra fresh blueberries.
Finally add your crumble sprinkle, using as much as you like! I use all of it!!
Transfer pan to the middle oven rack and bake for 28-30 minutes or until toothpick inserted into the comes out clean.
Place pan on wire rack to cool for 10 minutes. Then carefully remove muffins directly on to rack to completely cool.