I love muffins…wait I correct that. I love moist muffins. I don’t like muffins that crumble as you peel away the muffin liner. And I hate ones with have no flavor. On that note, a few years ago I set myself on an adventure. An adventure to make a blueberry muffin that didn’t crumble and one that the blueberries didn’t get lost in the taste of the batter. Adding some Oikos Blueberry Greek yogurt and some sour cream did the trick. Here is my gift to you today. Muffins that are moist, full of blueberries and their fresh, sweet flavor. Enjoy! Xoxo San
- *Muffins:*4 eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 ½ teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup sour cream
- 1 cup blueberry Greek yogurt, I used Oikos
- 2 cups blueberries
- ¼ cups brown sugar
- ¾ Duncan Hines yellow cake mix, dry
- 1 ¼ teaspoon cinnamon
- ¼ cup flour
- ¼ cup chilled butter
Preheat oven to 400 degrees F (200 degrees C). Grease 30 muffin cups or line with paper muffin liners. I love using parchment paper wraps when I give them as gifts. (This is what is pictured.)
In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt, cinnamon and baking soda. In a small mixing bowl combine sour cream and Greek yogurt until well mixed.
Stir dry ingredients into egg mixture alternately with sour cream and Greek yogurt mixture. Gently fold in blueberries. Scoop batter into prepared muffin cups.
In a bowl combine brown sugar, yellow dry cake mix cinnamon, flour and chilled butter. Mix with fork until it resembles coarse crumbs and sprinkle over muffins before baking.
Bake in preheated oven for 20 minutes
My review: My favorite muffin! And my mother-in-laws too, she asked me to post it (smile).
Kids review: They love this! They are all carbivores like me + with the sugar on top = happy kids.