Bakery Style Lemon Blueberry Muffins

• Vegetarian

• Produce

  • 1 1/2 cups Blueberries, fresh or frozen
  • 1 tsp Lemon, zest

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tbsp Brown sugar, packed light
  • 3 3/8 cups Flour
  • 1 1/4 cup Granulated sugar
  • 1/2 Salt
  • 1/8 tsp Salt
  • 1 Streusel topping

• Bread & Baked Goods

  • 1 Muffins

• Dairy

  • 12 tbsp Butter, unsalted
  • 1 1/2 cups Greek yogurt, plain

Found on tabsandtidbits.com

Description

Ingredients

• Muffins
• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 T baking powder
• ½ t baking soda
• ½ salt
• 1½ cups plain Greek yogurt
• 2 eggs
• 8 T unsalted butter, melted and cooled
• 1 t grated lemon zest
• 1½ cups blueberries (fresh or frozen)
• Streusel Topping
• 6 T all-purpose flour
• 2 T packed light brown sugar
• 8 t granulated sugar
• 4 T unsalted butter, cut into ½ pieces and softened
• ⅛ t salt

Directions

• Preheat oven to 375 degrees. Generously grease a 12-cup muffin tin.
• In a medium bowl, add the flour, brown sugar, granulated sugar, butter, and salt. Using a pastry cutter or fork, blend the mixture until it resembles course sand. Set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In a separate bowl, whisk the yogurt and eggs together until smooth. Add the lemon zest to the mixture and stir.
• Add the blueberries to the bowl of the flour mixture and gently stir with a spatula.
• Gently fold in the yogurt mixture to the large bowl of the flour mixture until just combined. Fold in the melted butter until just combined (do not overmix).
• Divide the batter evenly into each muffin cup. Fill the batter to the top of each tin.
• Sprinkle the streusel over the tops and press lightly so the streusel will adhere.
• Bake in the oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean (rotating muffin tin halfway through baking).
• Allow the muffins to cool in the tin for 5 minutes before transferring to a cooling rack to cool for 10 minutes.
• Serve and enjoy!