Enjoy these blueberry crumble yogurt muffins made with whole wheat flour, FAGE Total Plain Greek yogurt, and other simple ingredients! The cinnamon sugar crumble topping and the bursting sweet blueberries, plus the fluffy texture of the muffins will have you wanting to come back for more. This post has been sponsored by FAGE.
A tasty and healthy easy muffin recipe
Summer is right around the corner, which means you have to be prepared with a few staple breakfast and snack recipes! When it comes to busy mornings or slow weekends, being prepared with some fresh blueberry muffins is key for getting a delicious breakfast.
Blueberry yogurt crumble muffins are the perfect healthier way to fit in protein, carbs, and still do so in a delicious way. The fluffy base of the muffin, studded with sweet blueberries gets its light texture from the yogurt. The crumble topping gives a sweet crunch while balancing with the tangy blueberries.
If you’re ready for everyone to rave about these heart yogurt muffins, let’s dive in!
What makes these muffins fluffy
For as long as I can remember, my mom has been buying FAGE Total Plain Greek yogurt and using it in several different ways. From her morning yogurt bowls with cereal on top, to creating savory sauces or toppings for dinner (hello, adding a dollop of the plain variety to tacos and everyone loving it!), to even baking with it, FAGE has been a staple in our household for my entire childhood.
When I started baking, I was intrigued by the way that yogurt can create such a light and fluffy texture in my baked goods. It also helps them to be really soft, without having to use a ton of oil! This immediately sold me and I’ve been baking with FAGE for the last ten years.
Why choose FAGE Greek yogurt
The FAGE Total Plain Greek yogurt can stand alone on its own because of its incredible creamy and thick texture that pairs well with so many other flavor profiles and textures. I personally love to add berries and something crunchy, like granola, when I’m eating it for breakfast, but you’ll often find me sneaking it directly from the spoon.
FAGE is a protein-rich yogurt that is Non-GMO Project Verified and comes in three different milkfat percentages: 0%, 2%, and 5% – all which are incredibly delicious and creamy.
FAGE Greek yogurt is incredibly high quality and I know what I’m getting every time, which is why I am a repeat customer. You can check out FAGE’s website to see where you can get it in-store near you.
Ingredients used to make this healthier blueberry yogurt muffin recipe
This blueberry yogurt muffin recipe will be made in two parts, starting with a flour, baking agents, and salt dry ingredient mixture and working our way to the wet ingredients. Each part uses delicious and sweet ingredients, and there is plenty of flavor to go around!
- Whole Wheat Flour: First thing’s first: the flour! We are using whole wheat flour for these muffins to give a hearty, yet light and fluffy texture.
- Baking Soda & Baking powder: Next up, use both baking soda and baking powder in these muffins. I find that when you use both, it gives the best lift!
- Salt: Finally, a pinch of salt will help bring out the sweetness in these muffins.
- Eggs: For the wet ingredients, you will need 2 eggs, whisked nicely.
- Yogurt: Next, you’ll need FAGE Total Plain Greek yogurt to give these muffins the perfect fluffy taste, plus an added bonus of protein!
- Almond milk: To keep the batter moist and perfect consistency, add in some almond milk to keep things moving. You can use any type of milk you want!
- Maple Syrup: To sweeten the filling up a bit, include 1/2 cup of maple syrup. It’s the perfect all natural sweetener!
- Coconut Oil: Include coconut oil in order to keep the batter moist.
- Vanilla: We always add vanilla whenever we can so that our baked goods have a little extra flavor.
- Blueberries: Finally, add in blueberries. Fresh blueberries are best but frozen will work too!
Crumble + Glaze
- More whole wheat flour, rolled oats, coconut sugar, coconut oil, and cinnamon.
- Powdered Sugar and almond milk: these two together create the most perfect, simple glaze to go on top of any muffin
How to make healthy blueberry crumble yogurt muffins
Preheat oven to 350F and line a muffin tin with muffin liners. Spray your muffin liners with nonstick spray to be sure that the muffins will not stick. These make around 16 muffins.
In a small bowl, mix together the whole wheat flour, baking powder, baking soda, and salt. Set this aside.
Add the dry ingredients to the wet ingredients slowly and stir with a large spoon or flat spatula. Do this until they are all combined.
Gently fold in the blueberries.
Using a cookie scoop, scoop into prepared muffin tins 3/4 the way full.
In a small bowl, combine all of the crumble ingredients together until fully coated. Sprinkle onto muffin batter evenly amongst the muffins.
Bake muffins for 27-30 minutes or until toothpick inserted in the middle comes out clean.
While muffins are cooling, make the glaze by whisking together the powdered sugar and almond milk.
Once muffins are completely cooled, drizzle the glaze over top.
More muffin recipes
You can never have too many muffins, and that’s something I’ll stand behind forever! Here are some of my other top favorite muffins, from chocolate peanut butter and pumpkin to banana and matcha YUM.
- Chocolate Peanut Butter Muffins
- Pumpkin Chocolate Chip Muffins
- Paleo Banana Bread Muffins
- Matcha Blender Muffins
- 1.5 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 3/4 cup FAGE Total Plain Greek Yogurt
- 1/2 cup almond milk
- 1/4 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1 cup blueberries
- 1/2 cup whole wheat flour
- 1/2 cup rolled oats
- 1/4 cup coconut sugar
- 1/4 cup melted coconut oil
- 1 tsp cinnamon
- 1 cup powdered sugar
- 1–2 tbsp almond milk
- Preheat oven to 350F and line a muffin tin with muffin liners. Spray your muffin liners with nonstick spray to be sure that the muffins will not stick. These make around 16 muffins.
- In a small bowl, mix together the whole wheat flour, baking powder, baking soda, and salt. Set this aside.
- In a large bowl, whisk together the eggs and the yogurt. Add in the almond milk, coconut oil, maple syrup, and vanilla. Whisk until everything is creamy.
- Add the dry ingredients to the wet ingredients slowly, and stir with a large spoon or flat spatula. Do this until they are all combined.
- Gently fold in the blueberries.
- Using a cookie scoop, scoop into prepared muffin tins 3/4 the way full.
- In a small bowl, combine all of the crumble ingredients together until fully coated. Sprinkle onto muffin batter evenly amongst the muffins.
- Bake muffins for 27-30 minutes or until toothpick inserted in the middle comes out clean.
- While muffins are cooling, make the glaze by whisking together the powdered sugar and almond milk.
- Once muffins are completely cooled, drizzle the glaze over top.
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