Last weekend, my kids went blueberry picking at Petals from the Past while I was in Park City at EVO. When I got off the plane (at almost midnight), I came home to a refrigerator full of fresh blackberries, blueberries and Chilton County peaches. I was so excited to have the freshness of summer at my fingertips after a long day of traveling. My daughter, Leigh, and I made blueberry muffins the next day and chose to make some with Greek yogurt (I love Fage) and a cinnamon crumb topping. Needless to say, 2 days later, they are all gone.
Blueberry Muffins with Cinnamon Crumb Topping
1 dozen muffins or 24 mini muffins
3 cups all-purpose flour
11/2 cup white sugar
1 teaspoon salt
1 tablespoon baking powder
1/3 cup vegetable oil
1 (6 ounce) container nonfat Greek yogurt
2/3 cup skim milk
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, softened slightly and cubed
11/2 teaspoons ground cinnamon
1. Preheat oven to 400F. Grease regular size (or mini) muffin cups, or you can line with muffin liners (see baking time below).
2. Combine 3 cups flour, 11/2 cup sugar, salt and baking powder in a large bowl. In a separate bowl, combine oil, yogurt, eggs and milk. Add oil mixture to flour mixture, stirring gently. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 11/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake in preheated oven for 20 minutes for regular-size muffin (or 13 minutes for mini muffins), or until done.