Blueberry Muffins with Crunchy Streusel

Instructions

1. Preheat oven to 350ºF. Spray your muffin tin with oil.

2. Make the crumb topping: In a small bowl, mix flour, flour sugar, and lemon zest. Stir in melted butter with a fork until it becomes crumbly. Set aside.

3. Make the batter: In a large bowl, stir flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, yogurt (or sour cream), and vanilla until well combined. Pour your wet ingredients into your dry. Fold together until smooth. (Tip: Try not to over mix. It will become denser.)

4. Evenly divide the batter into your muffin tin. Top with blueberries and sprinkle streusel crumb until the berries are covered.

5. Bake at 350ºF for 25-30 minutes until muffin tops are golden brown.

6. Cool for 5 minutes then remove the muffins from the tin and place on a cooling rack.

7. Enjoy warm with a nice cup of coffee or tea!

Ingredients for 12 muffins

• Muffins:
• 1 3/4 cup

  all-purpose flour
• 1 cup

  granulated sugar (I always add a little less)
• 2 teaspoons

  baking powder
• 1/4 teaspoon

  baking soda
• 1/4 teaspoon

  salt
• 3

  eggs
• 1 cup

  yogurt or sour cream 
• 1 teaspoon

  vanilla extract
• 2 cups

  blueberries, fresh or frozen
• Topping:

           
• 1 cup

  all-purpose flour
• 2/3 cup

  granulated sugar
• 1 tablespoon (about 1 lemon)

  lemon zest
• 8 tablespoons (1 stick)

  salted butter, melted

Total Time

• Preparation Time

  10 minutes
• Cooking Time

  25 minutes

Suggested Equipment

OXO Good Grips Mixing Bowls 3 Piece Set

My favorite kitchen bowls with a pouring spout to make cooking and baking that much easier.

Notes

Additional Images

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