Blueberry Muffins
Jam packed with berries these easy blueberry muffins with yogurt are fluffy and delicious! They are topped with an orange pecan crumble for added oomph, texture and flavour. Such a great way to start your morning with a cup of tea or coffee!
Ingredients
Blueberry Muffins
- 2 cups all-purpose flour, plus 2 to 3 tablespoons to sprinkle over berries
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter
- 1 teaspoon pure vanilla extract
- ½ cup Greek yogurt
- 2 large eggs
- 2 cups frozen or fresh blueberries, plus a few for the top of each muffin
- Baking spray, for greasing liners
Orange Pecan Crumble
- ½ cup quick oats
- 1 tablespoon orange zest, about 2 oranges
- ¼ cup pecans, roughly chopped
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter, cubed and cold
- pinch salt
Instructions
Blueberry Muffins
- Preheat oven to 400 degrees Fahrenheit. Place muffin liners in a 12-count muffin pan and spray with baking spray. Set aside.
- Meanwhile, in a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Place blueberries in a small bowl and sprinkle with 2 to 3 tablespoons of flour, stirring gently to coat. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a mixing bowl and a hand mixer), blend (on medium-high speed) sugar and butter for about 2 to 3 minutes or until fluffy. Add vanilla extract and yogurt and blend until combined.
- Reduce speed and add eggs, one at a time, blending about 30 seconds after each egg is added.
- Add reserved flour mixture, blending until just incorporated and there are no visible streaks of flour remaining.
- Using a spoon or spatula (not the paddle of your stand mixer), very gently stir in the blueberries so they don't break too much.
- Using a standard round ice cream scoop, divide mixture evenly among muffin liners. Top each with a few reserved blueberries (optional). Then, top with orange pecan crumble.
- Bake on middle rack for 18 to 20 minutes or until a wooden toothpick or cake tester inserted in the centre of the muffins comes out clean.
- Let muffins cool in the pan for about 10 minutes before removing and allowing to further cool on a cooling rack. Enjoy!
Orange Pecan Crumble
- In a bowl, stir together the oats, orange zest, pecans and brown sugar. Using a pastry cutter or two knives, cut the butter into the oat mixture until there are crumbly, buttery bits.
Nutrition (estimate only)
Nutrition Facts
Blueberry Muffins
Amount per Serving
Calories
276
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Cholesterol
57
mg
19
%
Sodium
206
mg
9
%
Potassium
160
mg
5
%
Carbohydrates
37
g
12
%
Fiber
2
g
8
%
Sugar
17
g
19
%
Protein
5
g
10
%
Vitamin A
357
IU
7
%
Vitamin C
3
mg
4
%
Calcium
56
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Based on 1 serving.
Nutrition information provided is an estimate only.
Nutrition information is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist's advice.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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