Summer Blueberry Oat-Yogurt Muffins with Tender Yogurt Crumb
Protein-forward oat flour muffins studded with blueberries and finished with a lower-sugar, tender Greek yogurt crumb.
Best for Protein-rich, high-fiber breakfast or snack
These summer muffins lean on oat flour, Greek yogurt and a touch of whey for higher protein, plus ground flax and psyllium for extra fiber and structure. The signature yogurt crumb (a soft streusel made with yogurt and cold butter) keeps the tops tender without too much sugar. They’re moist, lightly sweet, and brilliant for breakfasts or afternoon snacks that stay satisfying.
Ingredients
- 240 g Certified gluten-free oat flour
- 30 g unflavored whey protein isolate , optional if avoiding extra dairy protein
- 20 g ground golden flaxseed , freshly ground if possible
- 10 g psyllium husk powder , helps bind and add fiber
- 10 g Baking powder
- 1.5 g baking soda
- 3 g fine sea salt
- 25 g coconut sugar
- 40 ml maple syrup
- 2 large eggs , room temperature
- 200 g Greek yogurt , room temperature
- 60 ml neutral oil
- 60 ml unsweetened almond milk , or other milk
- 5 ml Vanilla extract
- 200 g fresh blueberries , rinse and pat dry
- 30 g oat flour
- 20 g coconut sugar
- 60 g Greek yogurt , cold
- 30 g Cold unsalted butter , very cold, for tender crumb
- 1 tsp Lemon zest , from 1 small lemon (optional – can be omitted)
Instructions
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1
Preheat oven to 180°C. Line a 12-hole muffin tin with paper liners or lightly grease; place a cooling rack nearby.
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2
Make the crumb: in a small bowl combine 30 g oat flour and 20 g coconut sugar; rub in the 30 g cold cubed butter with fingertips until coarse crumbs form, then stir in 60 g cold Greek yogurt just until a soft, slightly sticky crumb comes together; cover and chill in fridge while you make the batter (this keeps the crumb tender and prevent it from melting into the batter).
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3
Whisk dry ingredients: in a large bowl combine 240 g oat flour, 30 g whey protein, 20 g ground flaxseed, 10 g psyllium husk powder, 10 g baking powder, 1.5 g baking soda, 3 g salt and 25 g coconut sugar; stir to evenly distribute.
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4
Whisk wet ingredients: in a medium bowl whisk together 2 eggs, 200 g Greek yogurt, 60 ml oil, 60 ml almond milk, 40 ml maple syrup and 5 ml vanilla until smooth. Stir in lemon zest if using.
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5
Combine wet and dry: pour the wet into the dry and gently fold with a spatula until just combined — stop when no large streaks of flour remain; the batter will be slightly thick and moist. Fold in 200 g blueberries carefully so they don’t crush.
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6
Portion batter into muffin cups, filling each about three-quarters full (use an ice-cream scoop or 2 spoons). Remove chilled crumb from fridge and sprinkle heaping teaspoons of crumb on top of each muffin, pressing lightly so it adheres.
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7
Bake at 180°C for 20–24 minutes, rotating the pan front-to-back halfway through, until the tops are golden, a toothpick inserted near the center comes out with a few moist crumbs (not wet batter), and the crumb topping feels set.
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8
Cool muffins in the tin for 5 minutes, then transfer to a rack to cool another 15 minutes so the crumb firms. Serve warm or at room temperature; leftovers keep in an airtight container in the fridge for up to 4 days (reheat briefly if desired).