I love blueberry muffins! They're pretty much the perfect breakfast food in my opinion. But sometimes muffins can be such sugar bombs. And I put enough sugar in my coffee thankyouverymuch.
I love making my own blueberry muffins because I can control everything that goes into them--twice the blueberries, Greek yogurt, whole wheat flour. It creates a breakfast that I don't feel quite so awful about eating and has a lot more nutrition than a traditional blueberry muffin.
The Greek yogurt provides moisture and a hit of protein, blueberries throw in fruit, and whole wheat flour provides a great texture and even more protein. I love streusel topping on muffins-crunchy, crispy with lots of lemon flavor--the streusel on these muffins bring their flavor to another level.
Blueberry muffins are great for breakfast. They last about a week in an airtight container, but are best the sooner you eat them.
Blueberry Lemon Muffins
author: Happy Food Happy Home
makes about 12 muffins
adapted from Smitten Kitchen
5 tablespoons unsalted butter--softened
½ cup raw sugar
1 large egg
¾ cup plain yogurt (full fat or non-fat plus 1 tablespoon oil)
1 teaspoon lemon zest
1 teaspoon vanilla
¾ cup all purpose flour
¾ cup whole wheat flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup blueberries + ¼ cup for topping
¼ cup brown sugar
½ teaspoon lemon zest
¼ cup all purpose flour
2 teaspoons unsalted butter
- Preheat oven to 375 degrees. Line a muffin tin with 11-12 paper liners.
- Add sugar and lemon zest to a large bowl. Use your hands to rub the lemon zest into the sugar until it's fragrant.
- Add 5 tablespoons butter to sugar mixture. Using a mixer cream together the butter and sugar. Scrape down sides.
- Add egg and beat well. Scrape down the sides of the bowl.
- Add yogurt (and oil if using) and vanilla. Beat together.
- In a large bowl whisk together all-purpose flour, wheat flour, baking powder, baking soda, and salt.
- Add half of the flour mixture to the wet ingredients and mix until combined. Add the rest of the flour and mix until just combined.
- Gently fold in ¾ a cup of the blueberries. The dough will be rather sticky so fold carefully.
- Make Streusel--combine ¼ cup brown sugar and ½ teaspoon lemon zest in small bowl. Use hands to rub zest into sugar. Add in ¼ cup flour and mix together. Use fingers to smoosh 2 tablespoons unsalted butter into mixture to create crumbles. You want some big and some small crumbles.
- Scoop muffin batter into papers about ¾ of the way full. Place the additional blueberries on top of the batter, 3 or 4 per muffin.
- Spoon the streusel on top of the batter. Gently press the streusel to help it stick.
- Put muffins in oven and bake for 20-25 minutes. When a toothpick comes out clean (no crumbles sticking to the toothpick) they are done.
I love blueberry muffins. We just finished eating the last ones from this batch and I already want more. What is your favorite flavor of muffin? Maybe it will be this one!