Blueberry Yogurt Muffins with Crumble Topping

A close-up of golden-brown blueberry yogurt muffins with a crumbly topping and visible blueberry filling, stacked on top of each other against a light background.

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Blueberry Yogurt Muffins with Crumble Topping

These blueberry yogurt muffins are soft, moist, and bakery-style with a tender crumb from Greek yogurt and bursts of juicy blueberries throughout. Finished with a buttery crumble topping, they’re easy to make and perfect for breakfast or snacking.

Prep Time20

Cook Time25

Course: Breakfast

Cuisine: American, Mediterranean

Diet: Vegetarian

Servings: muffins

Calories: 316kcal

Author: Gwen Wolken

Equipment

1 12 Cup Muffin Pan
12 muffin liners
1 small bowl
2 large bowls

Ingredients

Crumble Topping

½ cup all-purpose flour
¼ cup brown sugar
¼ teaspoon cinnamon
¼ cup unsalted butter cold, and cubed

Muffins

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

Instructions

Crumble Topping

Preheat the oven to 375℉. Line a 12-cup muffin pan with muffin liners.
In a small bowl mix the flour, sugar, and cinnamon.
½ cup all-purpose flour, ¼ cup brown sugar, ¼ teaspoon cinnamon
Cut in the cold butter with a fork or your fingers until crumbly.
¼ cup unsalted butter
Refrigerate until ready to use.

Muffins

In a large bowl whisk the flour, sugars, baking powder, baking soda, and salt.
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
In a different bowl whisk the yogurt, eggs, oil, and vanilla until smooth.
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
Add the wet mixture to the dry mixture and stir gently until just combined. Don't overmix.
Fold in the blueberries.
1 ¼ cups fresh or frozen blueberries
Divide the batter evenly in the prepared muffin liners.
Sprinkle generously with the crumble topping.
Bake for 20-24 minutes or until golden and a toothpick comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Use full-fat Greek yogurt for the best texture. Lower-fat versions will work, but the muffins may be slightly less tender and rich.

If using frozen blueberries, keep them frozen and toss lightly in flour before folding into the batter. This helps prevent sinking and excess color bleeding. Do NOT defrost the blueberries.

For the crumble topping, make sure the butter is cold and the mixture stays crumbly. If the butter softens too much, the topping will melt into the muffins instead of holding its texture.

This is a thick batter, and that’s exactly what you want. The Greek yogurt creates structure and helps suspend the blueberries so they stay evenly distributed. Resist the urge to thin it out with extra liquid.

For taller, bakery-style muffins, let the batter rest for 10–15 minutes before baking and fill the liners slightly higher than usual.

Bake until the tops are golden and a toothpick inserted in the center comes out clean. Avoid overbaking, as this can dry them out.

Store loosely covered at room temperature for 2–3 days. An airtight container can soften the crumble topping.

To freeze, let muffins cool completely, then store in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm briefly in the microwave before serving.

Nutrition