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Prep time
15 minutes
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Cook time
20 minutes
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makes
20
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Ingredients
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2 & 1/2 cups
unbleached, all-purpose flour
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3/4 cup
granulated sugar
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1/2 teaspoon
salt
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2 & 1/2 teaspoons
baking powder
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1/4 teaspoon
baking soda
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1 cup
plain Greek yogurt
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1/2 cup
unsalted butter, melted
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2
large eggs, lightly beaten
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1 teaspoon
vanilla extract
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1/2 teaspoon
lemon extract
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1 tablespoon
lemon zest (about 1 lemon)
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1 & 1/2 cups
fresh blueberries
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1/4 cup
granulated sugar
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1/4 cup
unbleached, all-purpose flour
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1/4 teaspoon
salt
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1/2 teaspoon
ground cinnamon
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2 tablespoons
unsalted butter, room temperature
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1 cup
powdered sugar
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2 tablespoons
cold milk
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1 & 1/2 tablespoons
lemon zest (about 1 lemon)
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1 & 1/2 teaspoons
lemon extract
Directions
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Preheat oven to 400°F. Prepare muffin tin by lining with cupcake liners or greasing the tins with butter.
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In a large mixing bowl, whisk together flour, sugar, salt, baking powder and baking soda.
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In a small mixing bowl, beat together Greek yogurt, melted butter, eggs, vanilla and lemon extract until smooth.
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Slowly stir wet ingredients into dry ingredients until thoroughly combined.
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Carefully fold in fresh blueberries and lemon zest.
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Spoon Blueberry Muffin batter into muffin tins; fill each cup about 2/3 full.
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In a small mixing bowl combine sugar, flour, salt, ground cinnamon and butter. Stir together until mixture has a crumbly texture. Note: Add extra flour to thicken the topping or add more butter to soften the topping.
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Sprinkle cinnamon crumble topping on top of muffin batter.
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Bake for 18-20 minutes until they are golden brown and a toothpick comes out clean. Allow muffins to cool for 5-10 minutes.
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In a small mixing bowl with a lid, beat together powdered sugar, milk, lemon zest and lemon extract until smooth. Cover bowl and set to the side.
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Using a spoon, drizzle lemon glaze over the top of each muffin once cooled.
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