Lemon Blueberry Yogurt Muffins

I got this recipe from Lovely Little Kitchen. It makes a HUGE batch of muffins, so I ended up freezing half of the batter for later, but "later" will probably come sooner than I anticipated! These muffins are moist and flavorful, and the fruits you put in are fresh! It's hard to eat just one :) And the streusel topping is so yummy, it's hard not to eat it right off the top!

Lemon Blueberry Yogurt Muffins

makes at least 24 muffins

Streusel Topping
5 tbsp COLD cubed butter
just under 1 C flour (the original recipe calls for 1 C, but I found that to be a little too much)
1/2 C sugar

1. Pour flour, sugar, and COLD, cubed butter into medium bowl. Using knife or forks, but the butter into the flour/sugar mixture until you have pea sized crumbs.

Muffins

3 C flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 C vegetable oil

1 1/2 C sugar

2 eggs

1 C yogurt

zest of 1 lemon (or a little more!)

2 tbsp fresh lemon juice (or a little more!)

2 C blueberries

1. Preheat oven to 350°. Line muffin tin with paper liners.

2. In medium bowl, mix flour, baking powder, baking soda, and salt. Set aside.

3. In large bowl, blend sugar, oil, and eggs on medium speed until smooth.

4. Add yogurt, lemon zest, and lemon juice and blend until well-combined.

5. Gradually add the flour mixture on low speed and mix until flour is incorporated.

6. Gently fold in the blueberries.

7. Scoop the batter into the muffin cups, filling each one about 2/3 full.

8. Top each muffin cup with ~1 tbsp of the streusel topping.

9. Bake for 22-26 minutes, or until they just begin to turn golden brown on top.

10. Remove the muffins from tin to allow them to cool.

Serve with a glass of milk and enjoy!!!