Ingredients:
Crumble topping:
3/4 cup all-purpose flour
2 tbsp granulated sugar
2 tbsp brown sugar
4 tbsp butter, melted
For Lemon Blueberry Muffins:
1 ½ cups all-purpose flour
2 teaspoons baking powder
2/3 cup granulated sugar
1 Tablespoon grated lemon zest
2 eggs
2/3 cup Greek yogurt
1/3 cup butter, melted
1 teaspoon vanilla extract
2 Tablespoons fresh lemon juice
1 1/2 cup blueberries-fresh or frozen (reserve ½ cup of blueberries for topping)
1 tablespoon flour
Instructions:
Preheat oven to 400 F degrees and line standard muffin or cupcake pan with paper liners and set aside.
To make the crumb topping: in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.
To make the muffins: in large bowl stir together flour and baking powder and set aside.
In a medium mixing bowl place 2/3 cup granulated sugar and lemon zest, use a rubber spatula and rub together until sugar begins to turn yellow.
Add butter and mix until creamy.
Add eggs and whisk together until combined.
Mix in yogurt, lemon juice, and vanilla extract (mixture should be pale and yellow).
Mix wet ingredients with dry ingredients.
Place 1 cup blueberries in a small bowl. Dust blueberries with 1 tablespoon flour and toss until all blueberries are coated with thin layer of flour and then fold them into the batter.
Spoon batter into prepared muffin tins, filling maximum 2/3 of each cup and gently tap the pan on the work surface to set.
Cover the batter with the remaining blueberries and then cover the blueberries generously with crumble topping.
Place them in the oven and bake at 400 F for 5 minutes, then REDUCE THE OVEN TEMPERATURE TO 375 F and bake 13-15 minutes or until the toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pan.
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