Lemon Blueberry Muffins

• servings: 12 muffins
• active time: 5 minutes
• total time: 50 minutes

Ingredients

1 3/4 cups (247 grams) all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

2/3 cup (167 grams) granulated sugar

1 *meyer* lemon

1 cup (241 grams) plain whole-milk yogurt

1/4 cup (60 grams) neutral-flavored oil, olive oil or melted butter

2 large eggs

1 cup fresh blueberries

CRUMB TOPPING

3 tablespoons (45 g) butter ( melted)

½ cup (100 g) granulated sugar

½ cup (60 g) all purpose flour

Directions

1. Heat oven to 375 degrees. Line a standard 12-cup muffin tin with paper liners or generously grease. Either way, be sure to coat the top of the tin with butter or nonstick cooking spray to easily remove the muffin tops.

Crumb topping: Place the melted butter, flour and sugar in a bowl and use a fork to mix until it becomes a coarse crumble. Set aside.

2. In a large bowl, whisk the flour, baking powder, baking soda and salt.

3. Add sugar to a medium bowl, and zest the lemon directly into the sugar. Rub together until the sugar is pale yellow. Squeeze in 2 tablespoons lemon juice, then add the yogurt, oil and eggs. Whisk until very smooth.

4. Toss the blueberries into the dry mixture until evenly coated, then add the wet ingredients and stir gently just until no traces of flour remain. It’s OK if the batter is lumpy.

5. Divide the batter evenly among the muffin cups.

Sprinkle the top with the crumble topping. Make sure to press the crumble, gently, on the top of the batter.

6. Bake until golden brown on top, about 20 minutes. When you press the top of a muffin, it should almost feel like a soft pillow.

7. Cool for at least 5 minutes before removing from the tin. Completely cooled muffins can be frozen in an airtight container for up to 2 months. Thaw fully, then reheat in a toaster oven before enjoying.