Gemma’s Best-Ever Blueberry Muffins | Bigger Bolder Baking

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and reduces saturated fat.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Frozen blueberries are cost-effective and still nutritious.

Make the cinnamon crumb topping by mixing 1 cup flour, 1/2 cup sugar, and 1 teaspoon cinnamon in a bowl.

Pour in 1/4 cup melted butter and mix with a fork until it clumps into crumbs.

Place the crumb topping in the fridge.

In a separate bowl, combine 1/2 cup sugar, 1/2 cup plain yogurt or Greek yogurt, 1 egg, a splash of milk, 1/4 cup flavorless oil, and 1 teaspoon vanilla extract. Whisk together.

In another bowl, mix 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.

Combine the wet ingredients with the dry ingredients by adding the dry to the wet and whisking until just mixed, leaving some lumps.

Fold in 2 cups of frozen blueberries gently into the batter.

Line a muffin tin and fill each well with batter almost to the top, yielding around 9-10 big muffins.

Generously scoop the cinnamon crumb topping over each muffin before baking.

Bake in a preheated oven at 375ºF/190ºC for 45-50 minutes or until golden brown on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens