Nothing says Happy Sunday like some blueberry muffins and coffee. If you’re a blueberry muffin fan, I think you should give these a try. They have just the right amount of lemon that pairs perfectly with these blueberries. I know I’ll be making this recipe again, and again!! And like my other muffin recipes, I sneaked in some Greek yogurt. Mmm.
- 1 stick of softened unsalted butter
- 1 cup of granulated sugar
- 1 Egg
- 1 teaspoon of vanilla
- 1/8 teaspoon of salt
- 1 3/4 cups + 2 tablespoons of flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/2 teaspoon of cinnamon
- 1 cup of Greek vanilla yogurt
- 1 lemons to zest
- 1 cup fresh blueberries
- 1/4 cup milk
- Muffin liners
Ingredients for the crumble:
- 4 tablespoons of softened unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup flour
- Zest from 1 lemon
- Dash of salt
You will have a lot left over. Just store the rest in a baggie in the freezer for future muffins.
First preheat your oven to 375 degrees
•First cream together your butter and sugar with a hand mixer.
•Then add 1 egg, and 1 teaspoon vanilla and blend.
•Add 1 3/4 cups + 2 tablespoons of flour and 1/8 teaspoon of salt. Then 1 teaspoon baking soda, and 1 teaspoon baking powder. And 1/2 teaspoon of cinnamon. And 1 cup Greek vanilla yogurt. And the zest of 1 lemon. And blend with a spoon.
•You’ll notice the batter is thick so add 1/4 cup of milk. Once it’s combined add 1 cup of fresh blueberries. And fold them in.
Now get your crumble ready….
Ingredients for the lemon crumb topping:
•Add 1/2 cup of granulated sugar, 1/2 cup flour and 4 tablespoons of butter (cut in chunks) and a dash of salt then add it to a bowl. Then use a fork to mix it together by smooshing the fork into the butter and dragging across the sugar, flour mixture. Keep doing that until it’s broken up.
Now get your muffin tins ready to fill….
Fill each liner evenly, and fill them to the top. All the batter should be used.
I’m using a different muffin tin liner this time. They were a little tricky to get them placed into the muffin tin, but I’m happy how they turned out with this liner. I thought with a muffin that has a crumble, they would work better in a taller liner. Plus they look fancy. Like a Starbucks muffin. Can’t say I’ve had one. Or not recently anyways…
After your liners are filled then sprinkle on the lemon crumble on the top of each muffin. Be generous. You might have a little leftover FYI.
Bake at 375 for 20-25 mins. I took mine out at 20 mins and honestly I think they could of used another min or so.
Feel free to use regular muffin liners too!
I hope you enjoy this lemony blueberry goodness!! Your house will also smell amazing!
- Kale with Lemon & Hemp Seeds
- Peanut Chicken Stir-Fry Salad
- Strawberry Jam Muffins
- Chocolate chip and Toffee Cookies
- Roasted Spaghetti Squash Stir-Fry
If you want to be notified by email when a new Recipe is posted, please subscribe. Thank you!!
Thanks for stopping by!!
Copyright 2020 -City Foodie Farm -All Rights Reserved