My family LOVES Blueberry Muffins, but usually they end up being quite indulgent and a special treat for the weekends. In an effort to make a slightly better “good for you” blueberry muffin, I swapped out the white flour for whole wheat flour, reduced the sugar, and included plain Greek yogurt in the batter. The crumb topping is optional (but hard to resist!). I also always swap vanilla extract for almond extract when making Blueberry Muffins – it’s simply a family preference! These are great to make a big batch of and freeze to enjoy throughout the week.
Preheat oven to 400° F. Place 12 muffin-cup liners in muffin cups. Lightly spray liners with cooking spray.
Whisk together 2 cups flour, baking powder, baking soda, and salt in a mixing bowl until combined.
In a separate bowl, whisk together butter, yogurt, milk, sugar, oil, egg, and almond extract in a bowl. Add yogurt mixture to flour mixture; stir just until combined. Fold in blueberries. Divide batter evenly among the 12 muffin cups.
Make crumb topping: Combine oats, sugar, cinnamon, and flour in a bowl. Cut in softened butter with a fork. Sprinkle topping evenly over muffins. Bake at 400° F for 15-18 minutes or until a wooden pick inserted in center comes out clean. Cool muffins in pan for 5 minutes. Remove from pan; cool completely on a wire rack.
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