1/2cupunsalted buttersoft at room temperature, 1 stick
1/4cuppacked dark brown sugar
2large eggsroom temperature
1/2cupplain yogurtroom temperature (5.3oz. yogurt cup)
1 1/2cupsfresh blueberries
Preheat oven to 425°F. Spray a 12-count or 6-count jumbo muffin pan with nonstick spray. Set aside.
Mix all of the crunchy topping ingredients together. Set aside.
Whisk the flour and no sodium baking soda in a medium bowl, evenly distributed, loose and fluffy. Set aside.
In a large mixing bowl use a handheld or stand mixer fitted with a paddle or beater attachment, beat the unsalted butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes.
On a medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly add or portion in the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Carefully fold in the floured blueberries.
Spoon the batter into muffin tins, filling them all the way to the top. Top each with crunchy topping, lightly press it down into the surface so it sticks.
For standard size muffins - Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean.
For a jumbo muffin pan – Bake at 425°F for 5 minutes, then reduce to 350°F for 22-25 minutes for a total of 27-30. Makes about 6.
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Mix blueberries witha sprinkle of flour. It helps them not sink in muffin while baking.
Why should everything be at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly.