Ingredients

Scale

½ cup all-purpose flour
¼ cup brown sugar
¼ teaspoon cinnamon
¼ cup unsalted butter, cold, and cubed
2 cups all-purpose flour
½ cup granulated sugar
2 tablespoons granulated sugar
¼ cup brown sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cup plain Greek yogurt
2 large eggs
1 large egg yolk
⅓ cup vegetable oil
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 ¼ cups fresh or frozen blueberries, see notes if frozen

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Instructions

Preheat the oven to 375℉ and line a 12-cup muffin pan with muffin liners.
In a small bowl, combine the flour, sugar, and cinnamon.
Cut the cold butter into the mixture using a fork or your fingers until it resembles a crumbly texture.
Refrigerate the mixture until it's ready to use.

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Notes

For a sweeter topping, consider adding more brown sugar to the crumble.
If using frozen blueberries, ensure they are evenly distributed and not clumped together before adding to the batter.
These muffins can be stored in an airtight container for up to 3 days.

Author: jeremy
Prep Time: 20 minutes
Cook Time: Not Provided
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 180mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg