Greek Yogurt Blueberry Muffins

My favorite blueberry muffin recipe! The greek yogurt keeps them moist and the crumb topping is perfect!

Course Snack

Cuisine American

Keyword bakery style, crumb topping

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings muffins

Calories 334kcal

4 eggs
2 ½ C sugar
1 C canola oil
1 teaspoon vanilla
2 C plain traditional Greek yogurt I've never tried using fat-free and don't know how it works
4 C AP flour
1 teaspoon kosher salt
1 teaspoon baking soda
3 C fresh or frozen blueberries tossed with 1 tablespoon of flour just before adding to the batter
¾ C brown sugar
1 ½ C AP flour
½ C butter cut into small pieces
2 teaspoon ground cinnamon

Preheat oven to 375 degrees
Make crumb topping by combining all ingredients in a bowl and pinching with your fingers until the butter is fully incorporated and it looks like coarse sand. Set aside.
Combine the eggs, sugar, oil, and vanilla; mixing until smooth.
In a separate bowl combine the flour, salt and baking soda.
Alternately add ⅓ flour and ⅓ yogurt to the sugar mixture and repeat, stirring just slightly between each addition. The key to moist muffins is to keep the batter from becoming over mixed. Only mix until no dry spots remain- there will be lumps and that's okay.
Gently fold in the blueberries, mixing only until they are evenly distributed.
Scoop batter into muffin tin until ⅔ full. Spoon 1½-2 tablespoon of crumb mixture on top of each muffin (it will look like a lot of crumbs).
Bake for 20-25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean with only moist crumbs.