My 2 yr. old is the PICKIEST eater. At least she is compared to my first that might as well be dubbed the human garbage disposal or 6 yr olds. So I always keep a ginormous bag of frozen blueberries in the freezer because I know that at the end of the day, after she’s turned her nose at everything I’ve tried to give her, she’ll eat a bowl of them in a heartbeat. But sometimes the blueberries start taking over my freezer and it doesn’t matter how many smoothies we make, there are still too many. It’s about this time that the blueberry muffins make an appearance at our house.
I’ve been working on this recipe for a while now and I think it’s finally perfected. I will probably still try tweaking it down the road to make it healthier because let’s be honest, in the US we want our muffins to taste like cake, thus making them not so healthy. –Random side note, my first term at culinary school we made muffins from a traditional European recipe and thought we had screwed them up because they were so bland and unsweetened. Turns out we just like our sugar over on this side of the pond– But in the meantime, this recipe includes 2 cups of greek yogurt which gives them a good little protein boost while keeping them nice and moist.
Plus they are brimming with big juicy blueberries so you really can’t feel guilty while eating one (or three, they go down really easy). If you want to make sure that the berries don’t all sink to the bottom, much like this one below, toss them in a few tablespoons of flour before adding them to the batter. This will also help to keep the juices from running into the batter, making the muffin blue throughout.
- 4 eggs
- 2½ C sugar
- 1 C canola oil
- 1 tsp vanilla
- 2 C plain traditional Greek yogurt (I've never tried using fat-free and don't know how it works)
- 4 C AP flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 3 C fresh or frozen blueberries tossed with 1 tbsp of flour just before adding to the batter
- ¾ C brown sugar
- 1½ C AP flour
- ½ C butter, cut into small pieces
- 2 tsp ground cinnamon
- Preheat oven to 375 degrees
- Make crumb topping by combining all ingredients in a bowl and pinching with your fingers until the butter is fully incorporated and it looks like coarse sand. Set aside.
- Combine the eggs, sugar, oil, and vanilla; mixing until smooth.
- In a separate bowl combine the flour, salt and baking soda.
- Alternately add ⅓ flour and ⅓ yogurt to the sugar mixture and repeat, stirring just slightly between each addition. The key to moist muffins is to keep the batter from becoming over mixed. Only mix until no dry spots remain- there will be lumps and that's okay.
- Gently fold in the blueberries, mixing only until they are evenly distributed.
- Scoop batter into muffin tin until ⅔ full. Spoon 1½-2 tbsp of crumb mixture on top of each muffin (it will look like a lot of crumbs).
- Bake for 20-25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean with only moist crumbs.
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