Get ready to indulge in the most epic blueberry muffin extravaganza of your life

Imagine sinking your teeth into a freshly baked, warm, and fluffy blueberry muffin, straight from the oven. The sweet aroma of blueberries and the crunch of a golden-brown crust will make your taste buds do the happy dance.

First, let’s start with the crumble topping – the crowning glory of these muffins. In a small bowl, mix together 1 Tbsp melted butter, 2 Tbsp sugar, and ⅛ tsp cinnamon. Then, stir in 2 Tbsp all-purpose flour until the mixture resembles damp sand. Set it aside for now.

Next, preheat your oven to 375ºF. In a large bowl, whisk together 1.5 cups all-purpose flour, 2 tsp baking powder, ¾ tsp salt, ¼ tsp cinnamon, and ⅛ tsp nutmeg. Yes, it’s a lot of dry ingredients, but trust us, it’s worth it.

In another bowl, whisk together 1 cup plain yogurt, 1/2 cup sugar, 4 Tbsp melted butter, 2 Tbsp cooking oil, 1 large egg, and 1.5 tsp vanilla extract. Whisk until smooth and creamy.

Pour the wet ingredients into the bowl of dry ingredients and stir until they’re about 75% combined. Don’t overmix, or you’ll end up with tough muffins.

Now it’s time to add the star of the show – 1 cup of fresh or frozen blueberries. If using frozen, dust them with about ½ tsp of all-purpose flour before adding to the batter. Fold the blueberries into the muffin batter, making sure not to over stir.

Prepare a muffin tin with your preferred method (paper liners, butter, or oil) and divide the muffin batter between eight of the wells. Top the muffin batter with the prepared crumble topping (or a pinch of granulated sugar).

Bake the muffins for about 35 minutes, or until they’re nicely golden brown on top. Let them cool for about 5 minutes in the tin, then use a knife to loosen the edges and transfer the muffins to a wire rack to finish cooling.

These blueberry muffins are perfect for breakfast, brunch, or as a snack. They’re freezer-friendly, so you can eat one now and save the rest for later. Simply allow them to cool completely, then transfer them to a gallon-sized freezer bag and store in the freezer for about three months.

So, what are you waiting for? Get baking and indulge in the most epic blueberry muffin extravaganza of your life!