Blueberry Yogurt Crumb Muffins.

Blueberry Yogurt Crumb Muffins.

2 cups whole wheat pastry flour

2/3 cup loosely packed brown sugar

1/4 cup ground flaxseed

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 large egg, lightly beaten

3/4 cup plain Greek yogurt (I like 2%)

2/3 cup milk

5 tablespoons unsalted butter, melted and cooled

2 teaspoons vanilla extract

1 cup blueberries, tossed in flour

In a large bowl, whisk together the flour, sugar, flaxseed, baking soda, powder, cinnamon and salt. In a separate bowl, whisk together the egg, yogurt, milk, butter and vanilla extract. Add the wet ingredients to the dry, stirring until just combined. Do not overmix! Use a spatula to stir in the blueberries. Fill the muffin tins 3/4 of the way full. Sprinkle the top of each muffin with the crumb mixture. Bake for 18-20 minutes, or until just set and golden on top. Let cool slightly before eating.

Ingredients

  • 2 cups whole wheat pastry flour
  • 2/3 cup loosely packed brown sugar
  • 1/4 cup ground flaxseed
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 3/4 cup plain Greek yogurt (I like 2%)
  • 2/3 cup milk
  • 5 tablespoons unsalted butter, melted and cooled
  • 2 teaspoons vanilla extract
  • 1 cup blueberries, tossed in flour
  • crumb topping
  • 1/4 cup whole wheat pastry flour
  • 1/4 cup loosely packed brown sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsalted butter, at room temperature
Read the whole recipe on How Sweet It Is