Indulge in these Luscious Lemon Blueberry Muffins with a delightful streusel crumb topping. Featuring Greek yogurt for added moisture, these homemade bakery-style muffins are perfect for a convenient and scrumptious breakfast on-the-go.
Preheat oven to 400 F and line a standard muffin or cupcake pan with paper liners. Set aside.
2
In a small bowl, prepare the streusel crumb topping by whisking together 1 cup whole wheat flour, 1/2 cup granulated sugar, and ½ teaspoon cinnamon. Add the melted butter and mix with a fork until crumbly. Refrigerate until ready to use.
3
In a large bowl, combine 1 ½ cups whole wheat flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.
4
In a medium bowl, mix 2/3 cup granulated sugar and 2 tablespoons lemon zest for a minute. Add 2 eggs and whisk until combined. Whisk in 2/3 cup Greek yogurt, 1/3 cup vegetable oil, 3 tablespoons lemon juice, and 1 teaspoon vanilla extract.
5
Fold wet ingredients into dry ingredients and mix gently.
6
In a small bowl, coat 1 1/3 cups blueberries in 1 tablespoon whole wheat flour. Gently fold blueberries into the batter, avoiding overmixing.
7
Spoon batter into prepared muffin cups, filling each about 2/3 full. Top with remaining blueberries and a generous amount of streusel crumb topping.
8
Bake muffins for 5 minutes at 400 F, then reduce oven temperature to 375 F and bake for an additional 13-15 minutes or until a toothpick inserted in the center comes out clean.
9
Allow muffins to cool in pan for 5 minutes before transferring them to a wire rack to cool completely.
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Health Info
Macros
42g
CARBS
14g
FAT
6g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
Nutrition Facts
PER SERVING
12 SERVINGS
107G EACH
Calories
310 kcal
15%
Carbohydrates
42 g
15%
Fat
14 g
19%
Protein
6 g
13%
Minerals
Vitamins
*Current daily values are based on a standard 2,000 calorie diet. Nutrition values are calculated using the USDA nutrient database and may be inaccurate.