Blueberry Crumb Muffins

When it comes to blueberry muffins, we are a house divided. I am a fan of crumble topping, or at least give me those big sugary crystals on top. Maybe because I like mostly the tops of the muffins. However, my children are purist when it comes to muffins. Just leave them as they are and thank you.

I’m also not ashamed to say cooking is my therapy. There is no problem I can’t solve when I am surrounded by ingredients and the cutting board, with music in the background and the puppy lying  on the carpet watching me. (More to follow on our puppy who isn’t actually a puppy). Some days, I just want to research recipes and cook and not make my own adjustments. Some days, I want to be in the zone. This was supposed to be that recipe. Until, oh wait, I didn’t have two of the major ingredients…and my pantry is pretty organized. Oh well. I grew up in the era where PBS showed the painter Bob Ross and all I could think was, “Happy little accidents.” These are the happy little accident of muffins, and I am thrilled with the result. My original recipe is from www.crazyforcrust.com They are the Starbucks Copycat Muffin.

This recipe uses Greek Yogurt (I had Siggi’s vanilla) instead of Sour Cream and Apple Cider Vinegar (I but the raw-organic unfiltered type). Between those two ingredients and the baking soda, these muffins are so light and perfectly textured, and easy to make.

Also, I like a little muffin with my blueberries, so this recipe has way more than the original called for. Now, if you are not a fan of a warm blueberry mess when you take your wrapper off of your muffin, by all means, just reduce the quantity. When it comes to muffins, if it’s going to be blueberry, it needs to be “all in” blueberry for me.

Now for the crumble. When I make muffins, we do both. Yes, I am a good mom who respects the wishes of her children when it comes to baked goods. If you on my delivery route of goodies, you get a mix of both. That’s how I roll.

This batter is so pretty, and light, I filled the muffin tins 3/4 of the way full, and set my timer for 15 minutes. Because muffins with burned anything are paperweights. No thanks. These were perfect at 18 minutes, but every oven is different, so be on the watch. This is serious business people. It’s like the final minutes of a game. (To be noted I am not the athlete in my world, I am the athletic supporter. Pun intended).

The final result is actually one of the best muffins I have ever made or eaten, so my therapy kitchen session turned blog fodder, a happy accident indeed.

I hope you enjoyed this recipe, and as always, thank you for coming to the table!

Chrissy

 

 

 

Printable Recipe

Crumble Blueberry Muffins Edited

Crumble Blueberry Muffins

Chrissy@mythankfultable.com

Muffins:

2 Eggs

1 C Sugar

1 Tbsp Vanilla Extract

½ C oil

1 tsp Apple Cider vinegar (raw, organic, unfiltered)

1 tsp baking soda

½ tsp salt

1 Cup vanilla Greek yogurt (I used Siggi’s vanilla)

2 ½ – 3 C Flour

1 to 2 Cups Blueberries (depending on how blueberry-ish you want them)

 

Crumble Topping:

½ C Flour

½ C Brown or white sugar

4 TBSP melted Butter

1 Tsp Cinnamon

 

Directions:

Prepare muffin tins with liners and set aside, preheat oven to 350*

 

in standing mixer, crack and mix eggs until yellow and smooth in consistency.

Add sugar, and oil and combine

Add vanilla, apple cider vinegar, baking soda, and salt

Remove from mixer and add vanilla Greek style yogurt

Blend in flour, then gently fold in blueberries.

Scoop into lined muffin tins until ¾ full, add crumble topping (or don’t!)

 

Bake at 350* for 18 minutes