Blueberry Lemon Muffins

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

Streusel Topping

¼ cup brown sugar

½ teaspoon lemon zest

¼ cup all purpose flour

2 teaspoons unsalted butter

1. Preheat oven to 375 degrees.  Line a muffin tin with 11-12 paper liners. 
2. Add sugar and lemon zest to a large bowl.  Use your hands to rub the lemon zest into the sugar until it's fragrant.
3. Add 5 tablespoons butter to sugar mixture.  Using a mixer cream together the butter and sugar.  Scrape down sides.
4.  Add egg and beat well. Scrape down the sides of the bowl. 
5. Add yogurt (and oil if using) and vanilla.  Beat together.
6. In a large bowl whisk together all-purpose flour, wheat flour, baking powder, baking soda, and salt.
7. 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. 
8. Gently fold in ¾ a cup of the blueberries.  The dough will be rather sticky so fold carefully.
9. 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.
10. 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. 
11. Spoon the streusel on top of the batter.  Gently press the streusel to help it stick. 
12. 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.

Notes:  I make these muffins in my stand mixer--just make sure to stop mixing as soon as everything is incorporated.  You don't want tough muffins!  And mix the blueberries in by hand

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!