Blueberry Muffins with Greek Yogurt
Blueberry Muffins with Greek Yogurt
- 1 3/4 cup whole wheat flour, divided
- 3/4 cup almond flour
- 2 tsp. baking soda
- 1 1/2 tsp. salt, divided
- 1 stick (8Tbs.) butter at room temperature, divided
- 3/4 cup brown sugar, divided
- 2 eggs
- 1/2 cup whole milk Greek yogurt (such as Chobani)
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract (optional)
- 1/2 cup mashed blueberries
- 1 1/2 cup fresh or frozen blueberries (if using fresh toss with 1 Tbs. whole wheat flour before adding to batter)
- 1/4 cup thinly sliced almonds
Pre-heat oven to 350°F. Line a muffin tin with muffin liners.
In a medium bowl, combine 1 1/4 cups whole wheat flour, almond flour, baking soda and 1 tsp. salt. Whisk well and set aside.
In another medium sized bowl (or the bowl of a stand mixer) cream 4 Tbs. butter and 1/2 cup sugar with a hand mixer. Add eggs and beat until completely combined. Add the yogurt, vanilla, and almond extract. Mix well. Add the dry ingredients into the wet ingredients and mix until just barely combined. Fold in the mashed blueberries, followed by the fresh blueberries.
Using an ice-cream scoop, divide the muffin batter among the 12 muffin cups.
In a bowl combine the remaining flour, sugar, salt, and almonds. Melt the remaining butter and fold it into the mixture. Divide the crumble topping among the 12 muffin cups and bake for about 23 to 25 minutes or until muffins are golden brown and a toothpick comes out clean.
Let cool in muffin tin for about 15 minutes before serving or transferring to a plate.
Makes 12 muffins