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Blueberry Crumb Yogurt Muffins

Fill your kitchen with the scent of fresh baked blueberry muffins and make your weekend special. Of course you could use any recipe for great muffins, but consider one that uses fresh Yomee yogurt as an ingredient for muffins that are especially tender, moist, and have a subtle and enticing tang that goes great with berries. The crumb topping on these muffins makes them extra fun and enticing for any brunch or morning with your coffee.

For best results use Greek style yogurt.

Tip: If you’re using frozen berries, do not thaw. Fold them frozen directly into the batter and increase the baking time by 5 to 8 minutes. The berries will streak the batter blue a little but that’s normal!

Crumble Topping
3/4 cup all purpose flour
3 tablespoons dark brown sugar
1 teaspoon ground cinnamon
Big pinch ground cloves
Big pinch salt
3 tablespoons melted coconut oil or melted butter

Blueberry Yogurt Muffins
2 1/4 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup plain fresh yogurt made by Yomee, at room temperature
3/4 cup granulated sugar
3/4 cup almond milk, at room temperature
1/4 cup canola oil or melted coconut oil, at room temperature
2 tablespoons ground flax seeds
1 teaspoon vanilla extract or almond extract
1 1/2 cups blueberries, fresh or frozen
1 tablespoon flour

Preheat oven to 350F and line a 12 cup muffin tin with paper liners. Lightly spray the insides of each liner with nonstick cooking spray. Prepare the crumble topping first: in a small bowl mash together the crumble toppings with a fork to create soft crumbs. Keep crumb mixture chilled in the refrigerator until ready to use.

In a large mixing bowl combine flour, baking powder, baking soda, and salt. In a separate bowl whisk together until smooth the yogurt, sugar, almond milk, oil, ground flax seeds, and extract.

Form a well in the center of the flour mixture and pour in the liquid mixture. Use a rubber spatula to combine the wet and dry only just enough to moisten, then fold in the blueberries. Scoop the batter immediately into the lined muffin tin and top each muffin with crumb mixture. Bake for 25-30 minutes or until a toothpick inserted into the center of the muffins comes out clean (but a few moist crumbs is okay). Transfer muffins to a wire rack to cool a bit before serving.

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