![[RECIPE] LEMON-BLUEBERRY MUFFINS](http://rosies-kitchen-co.myshopify.com/cdn/shop/articles/FOOD_SKOOL.png?v=1662114781&width=1100)
These muffins are bursting with delicious blueberries and a hint of lemon - so bright and yummy and a great addition to lunch boxes for when the kids go back to school.
The streusel topping is really what makes these muffins amazing.
LEMON-BLUEBERRY STREUSEL MUFFINS
Full of flavour, these muffins are more like bakery treats. A great recipe with either fresh or frozen berries (just don't thaw them first)
Preheat Oven: 400F (205c)
Yield 18 muffins
INGREDIENTS
STREUSEL TOPPING
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon cinnamon
6 Tablespoons unsalted butter, melted
MUFFIN BATTER
Zest of 1 medium-large lemon 1 cup granulated sugar
1/2 cup unsalted butter, melted 2 eggs
1 teaspoon vanilla
6 Tablespoons Greek yoghurt
6 Tablespoons buttermilk
2 Tablespoons fresh lemon juice 2 cups + 2 tablespoons flour
1 Tablespoon baking powder
1/2 teaspoon salt
2 cups blueberries plus 1⁄2 cup fresh or frozen
HOW TO
1. Line standard size muffin tins with paper liners. Set aside.
2. Make the streusel topping. In a small bowl mix together the flour, sugar and cinnamon. Add the melted butter and stir with a fork until crumbly. It will resemble wet sand. If your kitchen is warm, place the mixture in the fridge until ready to use.
3. Make the muffin batter. In a medium bowl, combine the zest of the entire lemon and sugar. Using your fingers, rub the ingredients together.
4. Whisk in the melted butter, mixing until incorporated. Add the eggs one at a time, thoroughly whisking between each addition.
5. Add the vanilla, yoghurt, buttermilk, and lemon juice. Whisk until well combined. The mixture will be pale yellow.
6. To the wet mixture, add 2 cups of flour, baking powder, and salt. Mix until it begins to come together but not fully incorporated.
7. In a small bowl, toss the 2 cups blueberries with the additional two Tablespoons of flour until coated. Gently fold the blueberries into the batter, mixing only until just combined. DO not overmix. Note: Batter will be thick.
8. Divide the batter evenly into the prepared muffin tins, filling about 2/3 of the way. Top each with the remaining 1⁄2 cup blueberries.
9. Cover the blueberries generously with the streusel topping.
10. Place tins in the pre-heated oven and bake at 400F (205c) for 5 minutes, then REDUCE THE OVEN TEMPERATURE TO 375F (190c) and bake 13-15 minutes or until the toothpick inserted in the center comes out clean.
11. Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.