Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/2 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain Greek yogurt (or sour cream)
- 2 large eggs, room temperature
- 1/2 cup vegetable oil
- 1/4 cup whole milk
- 2 tablespoons fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1.5 cups fresh blueberries (tossed in 1 tablespoon of flour)
Instructions
- Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or grease them generously with non-stick spray. In a small bowl, prepare the streusel by mixing the flour, sugar, and cinnamon. Use a fork or pastry cutter to cut in the cold butter until the mixture looks like coarse crumbs. Set this aside in the refrigerator to keep the butter cold.
- In a large mixing bowl, whisk together the 2 cups of flour, sugar, baking powder, baking soda, and salt. Ensure there are no large lumps of sugar. In a separate small bowl, toss your blueberries with one tablespoon of flour; this prevents them from sinking to the bottom of the muffins during baking.
- In another bowl, whisk together the Greek yogurt, eggs, vegetable oil, milk, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and fully emulsified. The lemon zest is where all the flavor lives, so make sure it is evenly distributed.
- Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together until just combined. Be careful not to overmix, as this leads to tough muffins. Gently fold in the floured blueberries until they are evenly distributed through the thick batter.
- Divide the batter evenly among the 12 muffin cups, filling them all the way to the top. Generously sprinkle the cold streusel topping over each muffin, pressing it down slightly so it sticks. Place the tin in the oven and bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 18-20 minutes until a toothpick comes out clean.
- Allow the muffins to cool in the tin for about 5 to 10 minutes. This helps the structure set so they don’t fall apart when you remove them. Transfer the muffins to a wire rack to cool completely. Serve them warm with a pat of butter or at room temperature for the best flavor profile.
- Cook Time: 45 minutes