Ingredients
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For the batter
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⅓ cup low-fat Milk
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⅓ cup Vegetable Oil
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1 large Egg
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½ teaspoon Vanilla Extract
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1 large Lemon Zest
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3 tablespoons fresh Lemon Juice
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2 cups all-purpose Flour
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¾ cup Sugar
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4 teaspoons Baking Powder
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½ teaspoon Salt
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¾ cup plain Greek Yogurt
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1 cup fresh or frozen Blueberries
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For the Topping
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4 tablespoons (½ stick) Unsalted Butter
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5 tablespoons all-purpose Flour
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5 tablespoons Sugar
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1 large Lemon Zest
Directions
Steps
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1
Done
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Make the BatterPreheat the oven to 425°F. Line two muffin tins with paper liners. |
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2
Done
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In a large bowl, using a hand mixer, beat together the milk, vegetable oil, egg, vanilla, lemon zest, and lemon juice. In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Avoid overmixing. Add the yogurt and stir until smooth. With a rubber spatula, gently fold in the blueberries, being careful not to break them. |
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3
Done
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Fill the muffin cups three-quarters full with the batter. |
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4
Done
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Make the ToppingIn a small bowl, combine the butter, flour, sugar, and lemon zest and cut in the butter with a fork or pastry cutter, until the butter bits are the size of peas. Sprinkle about 2 teaspoons of the topping on each muffin. 5 Bake for 7 minutes, t |
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5
Done
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Bake for 7 minutes, then reduce the oven temperature to 375°F. Bake for 8 to 10 minutes more, or until a toothpick inserted into the center of a muffin comes out clean. Transfer the muffins to a wire rack to cool. |
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6
Done
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Store in an airtight container or zip-top bag. The muffins will stay fresh for up to 3 days. |
