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Muffin recipe adapted from two of my favorite cooks, smittenkitchen & my grandmother!
For the muffins
- 6 tablespoons butter, melted and cooled
- 1/2 cup granulated sugar
- 1 lemon, juiced and zested
- 3/4 cup plain, full fat Greek yogurt
- 1 large egg
- 1 teaspoon pure vanilla extract
- 11/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 11/2 cups all-purpose flour
- 1 teaspoon cinnamon
- 11/2 cups blueberries
For the streusel
- 3/4 cup all-purpose flour
- 6 tablespoons butter, cubed
- 3/4 cup brown sugar
- 2 teaspoons Simply Organic Ground Cinnamon
- 1 teaspoon vanilla paste,
Preheat the oven to 375˚F. Cut parchment paper into six inch squares and form them into muffins liners (here is a nice how-to) by folding them over the bottom of a small glass or jar and crimping the 4 corners. Add the liners to a muffin tin and set aside. You want to use these instead of traditional muffin liners so you have enough room for the middle layer of streusel.
Meanwhile, add the melted butter and sugar to a large bowl and whisk to combine. Add the lemon zest, yogurt, egg and vanilla and whisk until smooth. Sift together the baking powder, salt, baking soda, flour and cinnamon, then gently fold into the batter. Stir just until combined.
Finally, fold the blueberries in carefully, taking care not to burst too many. Set batter aside while you make the streusel.
In a medium bowl, toss together all of the streusel ingredients with a fork, then use your fingers to work the butter into the flour and sugar. The mixture should resemble coarse sand with some large clumps remaining.
Now, assemble the muffins. Using a large 3 tbsp cookie scoop, add one scoop of batter to each muffin liner. Then, add half of the streusel on top of the batter. Follow with another scoop batter, then top with remaining streusel. It will seem like way too much, but trust me it’s not!
Bake for about 30-35 minutes, or until a cake tester inserted into the center of the muffins comes out clean. Enjoy!