Blueberry Muffin Tops with a Streusel Crumble
The best way to start your day is with the smell of blueberry muffin tops baking, and then enjoying them fresh out of the oven. Now that’s morning goals.
Passive Time
Passive Time
For Blueberry Muffin Tops:
  • 2cups all purpose flour
  • 3tsp baking powder
  • 1/2tsp salt
  • 2large eggs
  • 1cup granulated sugar
  • 1cup plain Greek yogurt
  • 1/2cup canola oil
  • 1tsp vanilla extract
  • 1(6 oz) package of fresh or frozen blueberries
  • 1-2tbs flour
For Streusel Topping:
  • 1cup all purpose flour
  • 2/3cup granulated sugar
  • 1stick salted butter, melted
  • 1tsp cinnamon
  1. Preheat oven to 425F degrees and grease a muffin top pan or line a cookie cheat with parchment paper and set aside.
  2. To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly and set aside.
  3. To make the muffin tops in a large bowl stir together flour, baking powder and salt and set aside.
  4. In a medium bowl, whisk together eggs and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract (mixture should be pale and yellow)
  5. Fold wet ingredients into dry ingredients and mix everything together by hand.
  6. In a small bowl sprinkle blueberries with 1-2 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.
  7. Spoon batter into muffin top pan or on cookie sheet (⅓ cup of batter for each muffin top). Generously add streusel topping.
  8. Bake muffin tops at 425F for 5 minutes, then reduce the heat to 350F and bake for an additional 15-19 minutes or until the toothpick inserted in the center comes out clean.
Recipe Notes