Components
FOR STREUSEL TOPPING:
1 cup all-purpose flour
1/2 cup granulated sugar
½ teaspoon cinnamon (or extra to style)
6.5 Tablespoon unsalted butter-melted
FOR LEMON BLUEBERRY MUFFINS:
1 ½ cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup granulated sugar
1 Tablespoon grated lemon zest
2 eggs
2/3 cup Greek yogurt
1/3 cup vegetable oil
1 teaspoon vanilla extract
2 Tablespoons recent lemon juice
1 and 1/3 cups blueberries-fresh or frozen (reserve ½ cup of blueberries for topping)
1 tablespoon flour
Directions
Preheat oven to 400 F levels and line customary muffin or cupcake pan with paper liners and put aside.
To make the crumb topping in a small bowl, whisk collectively flour, sugar and cinnamon, add melted butter and stir with a fork till crumbly. Refrigerate till prepared to make use of.
To make the muffins in massive bowl stir collectively flour, baking powder and salt and put aside.
In a medium bowl place 2/3 cup granulated sugar and lemon zest and rub for a minute. Add eggs and whisk collectively eggs and lemon-sugar till mixed. Whisk in yogurt, oil, lemon juice and vanilla extract (combination ought to be pale and yellow)
Fold moist substances into dry substances and whisk every little thing collectively.
Reserve ½ cup of blueberries for topping. Place remaining blueberries in a small bowl. Mud blueberries with 1 tablespoon flour and toss them till all blueberries are coated with skinny layer of flour after which fold them actually gently within the batter.
Spoon batter into ready muffin tins, filling most 2/3 of every cup and gently faucet the pan on the work floor to set. Cowl the batter with the remaining blueberries after which cowl the blueberries generously with streusel topping.
Place them within the oven and bake at 400 F for five minutes, then REDUCE THE OVEN TEMPERATURE TO 375 F and bake 13-Quarter-hour or till the toothpick inserted within the middle comes out clear.
Cool for five minutes within the pan then take away muffins and funky on a wire rack.
