Blueberry Crumble Yogurt Muffins

Enjoy these blueberry crumble yogurt muffins made with whole wheat flour, FAGE Total Plain Greek yogurt, and other simple ingredients! 

key ingredients

– Eggs – Yogurt – Almond milk – Maple Syrup – Coconut Oil – Blueberries

Preheat oven to 350F and line a muffin tin with 16 liners, sprayed with nonstick spray. In a small bowl, mix whole wheat flour, baking powder, baking soda, and salt. In a large bowl, whisk eggs and yogurt, then add almond milk, coconut oil, maple syrup, and vanilla, whisking until creamy. Slowly add dry ingredients, stirring until combined. Gently fold in blueberries.

Step

1

Using a cookie scoop, fill muffin tins 3/4 full. In a small bowl, combine crumble ingredients and sprinkle evenly on the muffin batter. Bake for 27-30 minutes until a toothpick comes out clean.

Step

2

While muffins cool, whisk powdered sugar and almond milk to make the glaze. Once muffins are completely cooled, drizzle the glaze over the top.

Step

3

"This is my favorite muffin recipe on the website!"  -- Meg

Hi! I'm Erin, I’m the blogger, recipe developer, food-loving gal behind Erin Lives Whole!

@erinliveswhole

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