Blueberry Lemon Muffins

3 cupsAll-purpose flour
1 teaspoonBaking powder
½ teaspoonBaking soda
½ teaspoonSalt
1 cupVegetable oil
1 ½ cupsSugar
1 cupWallaby Greek Yogurt
1Lemon, zested
2 tablespoonsFresh lemon juice
2 cupsBlueberries
Streusel Topping
5 tablespoonsCold butter, cubed
¾ cupFlour
½ cupSugar


To make the muffins

Preheat oven to 425 degrees and prepare muffin tin with liners.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.

In an electric mixer bowl, blend oil, sugar, and eggs on medium speed until smooth.

Add yogurt, lemon zest, and lemon juice and blend well.

Gradually add flour mixture on low speed and mix until flour is incorporated.

Gently fold in blueberries.

Scoop the batter into each muffin cup, filling them almost full.

Top each muffin cup with 1 tablespoon of streusel topping.

Bake for 3 minutes and then reduce heat to 350 degrees. Bake for an additional 22-23 minutes until golden brown.

Remove the muffins from the tins and allow to cool.

To make the streusel

Pour flour, sugar and cold cubed butter into a medium bowl.

Using a pastry cutter, cut the butter into the flour and sugar until you have pea-sized crumbs.

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