Lemon Blueberry Muffins

In recent years it seems that desserts involving cake are the big thing, layer cakes, cake pops, and of course one of the biggest little desserts that are on the rise, cupcakes. While they will always be favorites, this recipe gives you a muffin that not only tastes great but looks amazing too.

Whether you're warming one up for breakfast or sneaking a midnight snack these are a great treat. Let's Get started!

Lemon Blueberry Muffins

Makes about 12 - 14 muffins

Ingredients:

Streusel Topping:

- 1 c. all-purpose flour

- 1/2 c. sugar

- 1/2 tsp. cinnamon

- 6 1/2 tbsp. butter, melted

For Muffins:

- 1 1/2 c. all-purpose flour

- 2 tsp. baking powder

- 1/4 tsp. salt

- 2/3 c. granulated sugar

- 1 tbsp. grated lemon zest

- 2 eggs

- 2/3 c. Greek yogurt

- 1/3 c. vegetable oil

- 1 tsp. vanilla extract

- 2 tbsp. fresh lemon juice

- 1 1/3 c. fresh blueberries (set aside 1/2 c. for topping)

- 1 tbsp. flour

Preheat the oven to 400 degrees and line a muffin tin with paper liners and set aside. *

One thing I enjoy about this dessert is the topping. As if the sweet blueberry and tangy citrus weren't enough, to literally top it off, you sprinkle a sweet streusel crumb that adds a nice crunch.

For the topping combine the flour, sugar, and cinnamon in a small bowl with a fork or whisk. Add in the melted butter and stir with a fork until crumbly. Cover with plastic wrap and store in the refrigerator until ready for use.

For the muffins, start by combining the flour, baking powder, and salt in a large bowl and set aside.

In a medium bowl add 2/3 c. of sugar and lemon zest. Using your hands** rub the lemon zest into the sugar until the juices are absorbed and the sugar has a sandy texture. Add in the eggs and whisk together until combined. Whisk in yogurt, oil, lemon juice, and vanilla extract, the batter will be a pale yellow color.

Gently fold the wet ingredients into the dry until just combined. Switch to a whisk and mix the batter until combined and free of clumps.

Set aside 1/2 c. of the berries for topping. Sprinkle the remaining flour over the remaining berries and mix until the berries have a thin coating. Working slowly and gently fold the berries into the batter.

Using a spoon*** pour batter into prepared pan, filling the cups about 2/3 full. Gently tap the pan against the stove or counter to help the batter set. Cover the tins with the reserved berries and cover generously with the streusel topping.

Place the tins into the oven and bake at 400 for 5 minutes. Reduce the heat to 375 and bake for 13 - 15 minutes or until a toothpick can be inserted and comes out clean.

Cool for 5 minutes in the tin, then remove and cool fully on a wire rack.

Tips:

* I found it easier to get the muffins out after spraying the pans with a cooking or baking spray before inserting the tins.

The juices from the berries can make the process a bit sticky at first, but as they cool it becomes easier.

** For some bakes, it can help to keep some gloves laying around for more of the hands-on steps. Whether for health reasons or to avoid the fun of getting lemon in a papercut they can be a useful tool to keep in hand.

*** It can sometimes be a bit difficult (and a bit messy) to measure out batter using a spoon. One discovery I've made that helps is ice cream scoops.

They can help you get the same amount every time and make pouring batter a lot easier.