Lemon & Blueberry Muffins
These muffins are moist, sweet, intensely flavorful with gorgeous pops of tart blueberry, and come together in under 40 minutes (including bake time). Truly, so little effort for such a great payoff! I often make a half-batch of these for breakfast or little treats throughout the week.
Ingredients
Muffins:
1 cup whole plain yogurt
2 large eggs
3/4 cup sugar
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon lemon extract (optional)
2 teaspoons lemon zest
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh blueberries
Streusel:
1/4 cup cold, unsalted butter
1/2 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon vanilla extract
Directions
Preheat your oven to 350F, line a cupcake tin with parchment paper and set aside.
In a large mixing bowl, add your yogurt, eggs, sugar, vegetable oil, extracts, and zest, and whisk until completely combined.
Add your flour, baking powder, baking soda, and salt, mix with a spatula until just combined.
Fold in your blueberries gently until they are spread throughout and no streaks of flour are visible.
Divide your batter equally into the prepared cupcake tin.
Make the streusel by cutting together the butter, flour, brown sugar, and vanilla until crumbly, and sprinkle it generously over each muffin.
Bake for 35 minutes or until golden.
These muffins keep well and stay moist for several days if plastic-wrapped or kept in an airtight container. Enjoy!