The soft and light blueberry muffins are lightly sweetened treats but delicious, thanks to their crunchy crumble that adds an irresistible touch.
Made with 0% Greek yogurt, they are butter-free, soft, and moist: ideal for breakfast or a snack.
These muffins combine the lightness of the batter with the natural sweetness of the blueberries and the golden crust of the crumble, captivating from the first bite.
Despite being light and lightly sweetened, the natural sweetness of the blueberries and the crunchy topping transform them into small treats that everyone agrees on.
Another advantage? They are prepared in a few minutes, without special equipment: a bowl and a spoon are enough, and with a few tricks, they will become a must-have for your homemade breakfasts.
Add the soft and light blueberry muffin recipe to your breakfasts, and if you love muffins, I suggest many other recipes.
READ THE TIPS AND F.A.Q. AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 8 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups type 1 flour
- 1/2 cup oat flour
- 1/3 cup brown sugar
- 2 eggs (medium)
- 1/2 cup 0% fat Greek yogurt
- 1/3 cup rice oil (or seed oil)
- 1/4 cup oat drink (or milk)
- 2 tsp baking powder
- vanilla
- 1 pinch salt
- 1 cup blueberries (lightly floured)
- 1/2 cup oat flakes
- 1/4 cup peeled almonds
- 1/4 cup brown sugar
- 2 tbsp rice oil (or melted butter)
- 1/4 cup type 1 flour
Tools
- Chopper
- Muffin tray
- Baking cups
Steps
Place the hazelnuts in the chopper cup and chop for a few seconds without pulverizing them, then add the oat flakes.
Add all the other ingredients and pulse to avoid it becoming a mush.
The crumble is ready: let’s set it aside for now.
Pour the brown sugar and eggs into a bowl.
Mix with a hand whisk for a couple of minutes, then add the plant-based drink and oil and mix with the whisk.
Add the yogurt and mix.
Combine the sifted flours and baking powder, stirring to incorporate them and create the batter.
Lightly flour the blueberries, remove excess flour, and add them to the batter.
Fill the baking cups without reaching the edge, decorate the surface with the previously prepared crumble, and bake in a hot oven at 350°F for 20/23 minutes (do the toothpick test).
Storage:
They keep in the pantry for 2/3 days or in the freezer, to be thawed the night before.
Tips and variations:
Yogurt: you can replace 0% Greek yogurt with whole yogurt or unsweetened plant-based yogurt (soy or coconut).
Flour: the recipe works well with type 1 or 0 flour; you can replace part of the flour with whole wheat for a more rustic version.
Fruit: besides blueberries, raspberries, chopped cherries, or diced apple are also excellent.
Sweetening: if you prefer them sweeter, you can slightly increase the amount of sugar or replace part of it with honey or maple syrup.
Indulgent additions: a handful of white or dark chocolate chips pairs perfectly with the blueberries.
FAQ (Questions and Answers)
Can I use frozen blueberries?
Yes, but it’s better to add them to the batter while still frozen to avoid releasing too much water and coloring the batter.
Can I make them gluten-free?
Yes, using a ready-made gluten-free flour mix for baking.
How to prevent blueberries from sinking?
Lightly coat them in flour before adding them to the batter.
Does the crumble make the muffins heavy?
No, because it is a crunchy layer that adds texture without weighing down.
Why is there flour in the crumble?
The flour is essential because it binds butter and sugar and allows you to achieve the typical crumbly texture of crumble. In the oven, it becomes crispy and golden, creating the perfect contrast with the softness of the muffins.
Can I use Greek yogurt with 2% or 5% fat?
Certainly, but reduce the oil by 10 g.
