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Blueberry Muffins

Make sure they are all room temperature!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 Muffins
Author Hannah Hasson

Ingredients

  • 2 1/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • pinch salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 cup greek yogurt
  • 1 cup blueberries

For optional crumb the topping :

  • 1/2 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter cubed
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 380 degrees F. Line a muffin tin with cupcake liners or spar with cooking spay. Set aside.

  2. Sift the flour, baking powder, baking soda, and salt into a large bowl. In another bowl, whisk together the sugar, oil, egg, and yogurt.
  3. Add the dry ingredients (reserving 1 tablespoon of the dry ingredients to coat the blueberries) to the wet ingredients and mix with a rubber spatula (Do not over mix!! Ten mixes should do it).

  4. Coat the blueberries in the reserved dry mixture and add to the batterl.

For the Crumb Topping

  1. Mix the granulated sugar, all-purpose flour, cubed butter, and brown sugar together with a fork

  2. With an ice-cream scoop, fill the muffin tin with the batter, add the crumb topping, and press down so that the crumbs are stuck to the batter.

  3. Place in the oven and quickly change the temperature of the oven to 400 degrees F. Bake for 20-25 minutes rotating the pan half way through.