BLUEBERRY LEMON CRUMB MUFFINS

Blueberry Lemon Crumb Muffins image

Provided by Nor Mac

Time 1h

Number Of Ingredients 15

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1/4 c butter softened
3/4 c granulated sugar
1 egg
2 c flour
2 tsp baking powder
1/2 tsp salt
1/4 c milk plus 2 tbs
1/2 c greek yogurt( i used fat free vanilla)
1/2 tsp lemon zest
2 c blueberries
CRUMB TOPPING
3/4 c flour
1/3 c sugar
1/4 c plus 2 tbs butter softened
1/2 tsp lemon zest

Steps:

1. He oven to 350°. Grease and flour a large muffin tin that holds six large muffins, or a muffin tin that holds 12 small muffins. Set pan aside.
2. In a bowl beat the sugar and butter together. Add in the egg and beat well.
3. Sift the flour baking powder and salt together. Add to butter egg mixture.
4. Mix the milk and yogurt together. Pour over flour mixture. Beat all ingredients together well. Add lemon zest. Beat to incorporate. Mixture should be thick.
5. Fold the blueberries into mixture really well. Fill up muffin cups three 3/4 full each with batter.
6. Make the crumb topping. Mix flour and sugar together. Add in the butter. Add in the lemon zest. Use a pastry blender to chop up the butter. You may also use two knives. Put your hands in the bowl and squeeze mixture together. Keep squeezing mixture together untill it Sticks together well. Toss lightly with fingers to make sure it's crumbly. Note: If you have a food processor. You can simply add all ingredients to the food processor and pulse until it resembles peas.
7. Crumble mixture on top of each muffin. Place in oven and bake about 45 minutes or until pic comes out clean. Cool and remove muffins csrefully to a platter and serve.