Mixed Berry Crumble Muffins

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I was in a breakfast rut after eating more smoothie bowls and yogurt than one person should consume. My solution? These mixed berry muffins.

I saw the recipe on a blog the other day and I tweaked it a little. I cut the amount of sugar in half and I used nonfat Greek yogurt instead of full fat. Even though I’m a big fan of full sugar and full-fat everything, I’ve been hitting ice cream pretty hard lately so I decided to make these muffins *slightly* healthier.

As it turns out, they’re still delicious. The berries start to break down in the oven so when you take the muffins out, they have a slightly caramelized flavor. The crumble topping reminds me of fruit pie.

I ate two muffins this morning with a pat of Irish butter and strawberry rhubarb preserves but they’d be delicious by themselves, too. I also brought one to work to eat at my desk with a cup of tea. It’s all about the simple pleasures.

Screen Shot 2017-07-12 at 8.19.36 AMHere’s a song to get you started on muffin making. I accidentally turned it on during a meeting with a colleague yesterday when I thought that Spotify was paused and I unplugged my earphones. He seemed to enjoy it, though.

Mixed Berry Crumble Muffins


for the muffins:
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup sugar
1/2 teaspoon fine sea salt
2 large eggs
1/2 cup nonfat Greek yogurt
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 cups mixed berries (I used blackberries and strawberries)

for the crumble topping:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon fine sea salt
pinch of cinnamon
4 tablespoons (1/2 stick) butter, softened


Preheat your oven to 375 degrees F. Line a muffin tray with 12 baking cups and set aside.

Make the muffin batter by first combining the softened butter, sugar, and sea salt in a mixing bowl on medium speed. Mix until creamy. Add the eggs one at a time until fully incorporated. Then mix in the vanilla extract and Greek yogurt.

Mix in the flour, baking powder, and baking soda until just incorporated. Then, use a spatula to gently fold in the berries. Fill each baking cup with an equal amount of batter.

Make the crumble topping by mixing the flour, brown sugar, sea salt, and cinnamon in the bowl of a stand mixer. Add the softened butter and mix on medium speed until pea-sized clumps start to form. You can also do this with your fingers or help it along the way once the clumps appear.

Sprinkle the crumble topping on the muffins and place the muffin tin in the oven to bake. Bake 20-25 minutes, or until the muffins are just set and the tops are golden brown. Remove from the oven and let the muffins cool in the tin for about 15 minutes. Then, remove the muffins from the tin and let them cool on a wire rack until they come to room temperature. They will keep for about two days in a sealed container, or longer in the fridge. Enjoy!


About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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