This recipe makes 12 large muffins AND a loaf you can keep, freeze or giveaway!
The school lunch kits needed a makeover so I made these berry crumble muffins. Some for now and I froze the rest for lunches or snacks down the road. I can’t believe we only have a couple months of school left! No wonder they’re getting bored of the usual school snacks. Another day, another granola bar! It’s always nice to have something homemade in the mix.
I had partial containers of fresh blueberries, strawberries and blackberries in the fridge that needed attention but you can add whatever you have. After they came out of the oven I thought adding diced peaches would have been good too!
The crumb topping is optional but definitely recommended, a nice little bit of cinnamon gives it warmth.
- ¾ cup flour
- ¼ cup brown sugar
- ⅛ tsp cinnamon
- ¼ cup butter
- 2 cups berries. I used strawberries, blueberries and blackberries
- ¾ cup butter, melted
- 1 cup milk
- 1 cup plain greek yogurt
- 2 eggs
- ½ tsp vanilla extract
- 3 cups flour
- 1½ cups sugar
- 1 tbsp. baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Line a muffin tin with 12 paper liners and lightly coat a loaf pan with cooking spray. I used a foil pan.
- Make the crumb topping by combining the flour, brown sugar and cinnamon.
- Cut the in butter using a fork or pastry blender. Set this in the fridge or freezer while you make the muffins.
- Preheat the oven to 350 degrees
- Rinse the berries, pat them dry and set aside.
- Melt the butter and set aside to cool. Meanwhile in a large bowl whisk together the milk, yogurt, eggs and vanilla.
- Combine the flour, sugar, baking powder, baking soda and salt. Add the dry ingredients to the milk mixture along with the cooled melted butter.
- Gently fold in the berries.
- Evenly divide the batter in the muffin tin and pour the rest in the foil pan. Top each with the crumb topping.
- Bake the muffins for 25-30 minutes and the loaf pan for 35-40 minutes. They are done when a toothpick comes out clean.
