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Author Notes: A summertime classic, these muffins are studded with extra berries and topped with a brown sugar streusel.
Adapted from Domino Sugar. —Posie Harwood
Makes 9 muffins
For the muffins:
- 1 3/4 cups flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons lemon powder (optional; you can add 1 teaspoon of lemon zest in its place, if you'd like)
- 1 egg
- 1/2 cup dark brown sugar
- 1/2 cup plain yogurt
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 1/2 cups fresh or frozen blueberries, wild or conventional
For the streusel:
- 1/4 teaspoon cinnamon
- 1/4 cup flour
- 2 tablespoons packed dark brown sugar
- 2 tablespoons melted butter
- Preheat the oven to 400° F.
- In a medium bowl, whisk together the flour, salt, baking powder, and lemon powder (if using). In a separate large bowl, mix together the egg, brown sugar, yogurt, and vegetable oil.
- Add the dry ingredients and the milk (alternating) to the wet ingredients, mixing to combine with each addition.
- Fold in the blueberries with a gentle hand.
- Make the streusel: Combine the cinnamon, flour, and brown sugar in a small bowl. Add the melted butter and mix to form clumps.
- Spoon the batter into muffin cups or a greased muffin pan. Top with the streusel. (In terms of ratios, my perfect blueberry muffin follows the rule of three: one-third berries, one-third batter, and one-third streusel topping. )
- Bake for about 20 minutes (start checking at 15 minutes) and remove when muffins are golden brown and the berries are bubbling with juice. Let cool.
- This recipe is a Community Pick!