There are few things I love more in the morning than a hot cup of coffee with a delicious baked good. It’s my morning motivation (sorry, your girl is NOT a morning person), so I love to have some breakfast-friendly goodies on hand. These blueberry cinnamon greek yogurt muffins are a perfect example of that – I make a big batch of them at the beginning of the week and enjoy them whenever I need a quick breakfast or snack!
Without the topping, these muffins are 6 SP each on blue and purple, 7 on green. With the topping, they come out to 8 SP each (blue/purple), 9 green.
Making Blueberry Cinnamon Greek Yogurt Muffins
These muffins come together fairly quickly, using just a few ingredients that you likely have lying around anyway.
The muffins themselves are made of flour, oil, sugar, eggs, greek yogurt, and a whole lot of blueberries. You can use fresh or frozen, both should work fine. A word to the wise – if you use frozen blueberries, rinse and dry them to ensure you don’t have any ice chunks (which turn into water) going into your muffins.
First, mix your dry ingredients in one bowl and give them a quick whisk together. Then, in a smaller bowl, combine your wet ingredients and mix until you have a uniform, smooth consistency. Pour your wet ingredients into the dry ones and mix thoroughly, until no chunks of flour remain. Lastly, fold in your blueberries gently, just to incorporate them.
If you find that your blueberries tend to sink, you can toss them in a light coating of flour before adding them into the batter.
If you plan to add the crumb topping, do so before baking so it can all meld together. Then, just bake, cool, enjoy!
These muffins are super easy to mix up since the base is pretty neutral. You can swap the fruit for strawberries, apples, raspberries etc – whatever you like. You could also fill these with chocolate chips and nuts for a decadent dessert. Lastly, you can also skip the topping if cinnamon streusel isn’t your jam.
Blueberry Cinnamon Greek Yogurt Muffins
- Mixing Bowls
- Muffin Pan
- 1 cup Greek yogurt
- 2 cup flour
- 1/2-3/4 cup sugar
- 3/8 cup vegetable oil
- 3 eggs
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1 tsp salt
- 1 cup fresh or frozen blueberries
- Dash of cinnamon
- 1/4 cup flour
- 1/4 cup sugar
- 1/2 tsp cinnamon
- 3 tbsp Smart Balance or butter, softened
- Preheat oven to 355 F
- Spray your muffin tin with cooking spray or line with cupcake wrappers
- Combine all dry ingredients in one bowl, whisking together
- Combine wet ingredients in a smaller bowl, and mix into dry until well combined
- Gently fold blueberries into batter, just until incorporated
- Pour batter into prepared pan
- Top with cinnamon crumb mixture, lightly covering each muffin
- Bake 25-30 min, until tops are golden brown and tester toothpick comes out clean
- Let cool for 5-10 min, then remove from pan and serve. Enjoy!