Blueberry Muffins with Lemon Glaze
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup vegetable oil
1 1/2 cups sugar
1 cup Greek yogurt
zest of one lemon
2 tablespoons fresh lemon juice
2 cups blueberries
5 tablespoons cold cubed butter
3/4 cup flour
1/2 cup sugar
Preheat oven to 425 degrees.
Prepare a muffin tin with paper liners.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer, blend sugar, oil, and eggs on medium speed until smooth.
Add Greek yogurt, lemon zest, and lemon juice and blend until well combined.
Gradually add flour mixture on low speed, and mix until flour is incorporated.
Fold in the blueberries gently.
Scoop the batter into each muffin cup, filling them almost full.
Top each muffin cup with about 1-2 tablespoons of the streusel topping.
Bake for 3 minutes, and then reduce heat to 350 degrees and bake for 22-23 more minutes. They will be just starting to turn golden brown on top.
Remove the muffins from the tins and allow to cool.
Repeat with the remaining batter.
To make the crumb topping, pour the flour, sugar and cold cubed butter into a medium bowl, and using a pastry cutter or two forks, cut the butter into the flour and sugar until you are have pea sized crumbs of flour coated butter.
Pairs Well With
We took these on our road trip to the Christmas markets in Strasbourg.