In my mind Sunday mornings are the perfect time to make a coffee cake or a pan of muffins.
Today, I made these Lemon Blueberry muffins. They’re delicious! They’re even better the 2nd Day!
Lemon Blueberry Muffins
1 1/2 C. Flour
2 tsp. Baking powder
1 tsp. Salt
3/4 C. Sugar
2 T. Lemon zest
2/3 C. Greek yogurt
2 eggs
2/3 C. Vegetable oil
1 tsp. Vanilla extract
1/4 C. Fresh lemon juice
1 1/2 C. Blueberries (fresh or frozen)
For the crumble:
1 C. Flour
1/2 C. Sugar
1 tsp. Cinnamon
6 T. Butter, melted
In a bowl, whisk together the flour, baking powder, salt, sugar, and lemon zest. Add the eggs, oil, yogurt, vanilla and lemon juice. Stir with a fork. Fold in the blueberries. Portion into 12 muffin tins, lined with a paper liner.
Mix together the crumble ingredients. Spoon onto the unbaked muffins.
bake at 425° for five minutes. Turn down the oven to 375 and bake for an additional 13 minutes. Cool for just a few minutes. Then place on serving tray. Serve warm.
for printable recipe click here
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