Need a change for breakfast? This Wild Blueberry Smoothie Bowl just might what your looking for. It’s not only healthy but this wild blueberry smoothie bowl is so delicious! Plus smoothie bowls are so easy to make. They are not just for breakfast. They can …
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 lemon 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
• Next cream together your butter and sugar with a hand mixer.
•Then add 1 egg, and 1 teaspoon vanilla to the bowl 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 it across the sugar, and 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 with 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 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 have 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!
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Sunday Morning Blueberry Pancakes are so good!! Sunday mornings are made for pancakes, and this Blueberry pancake recipe is definitely a special one. My husband hands down makes the best pancakes! They have a hint of cinnamon which makes them different from the rest. And …
If you loved my last muffin recipe, then I think you’ll love this one too! But this time, they are made with fresh raspberries. These muffins are the perfect combo of a little sweetness and a little tart!
This time, I was the early riser and made the coffee and breakfast. I was up early anyways, getting ready to head out of town for my families annual “girls” cookie party. I mean, I couldn’t let the butter on my counter just go to waste, right? It just happened to be the exact amount I needed for these muffins. Plus, I picked up some raspberries at target the other day. So raspberry muffins it was….
Ingredients for muffins:
1 1/2 sticks of unsalted butter softened
3/4 cup of granulated sugar
1 teaspoon vanilla extract
1 3/4 cups of all purpose flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 pinch of salt
1 cup of sour cream or Greek yogurt (vanilla) -We prefer the yogurt
2 handful of raspberries
1/2 cup chopped walnut (optional)
3 teaspoons cinnamon
1/3 cup granulated sugar
Mix ingredients together in a bowl and set aside.
Let’s get started…
Preheat your oven to 375
In a large mixing bowl cream the butter and sugar with a mixer. Blend in your vanilla and eggs.
In another bowl sift together flour, baking soda, baking powder and salt.
Add the flour mixture to the egg mixture with your sour cream or yogurt.
Stir together, don’t over mix. If it’s too dry, add milk. Approx 1/4 cup if needed. But we’ve found the thicker batter is better. Fold in the raspberries.
Fill the muffin tins 1/2 full, then add 1 teaspoon of the topping mixture. Then fill with more batter.
Top them with the topping mixture.
Bake for 20 mins.
I would definitely make these again! I did get a couple thumbs up from the family this past weekend, so I’d say this recipe is a keeper!
I hope you enjoy them as well!
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Copyright 2019 -City Foodie Farm -All Rights Reserved