We are all agreed that the best part of a muffin is the top, right? Here is my favorite blueberry muffin recipe with a sweet crunchy streusel top.
Preheat oven to 350ºF. Spray your muffin tin with oil.
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.
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.)
Evenly divide the batter into your muffin tin. Top with blueberries and sprinkle streusel crumb until the berries are covered.
Bake at 350ºF for 25-30 minutes until muffin tops are golden brown.
Cool for 5 minutes then remove the muffins from the tin and place on a cooling rack.
Enjoy warm with a nice cup of coffee or tea!