Nothing like fresh blueberries in these muffins but frozen blueberries work well here too. The muffins are moist and the streusel topping adds a little crunch. I love these muffins and they are so good in the morning with a cup of coffee.
Preheat the oven to 375. Grease or use paper liners in a muffin pan.
In a small bowl add the streusel topping ingredients. Gently use your fingers or a fork and combine until crumbly. Chill in the refrigerator until ready to use.
In a large bowl combine the flour, sugar, baking powder, salt and lemon zest. Whisk the ingredients together until all ingredients are combined.
In a small bowl add the lemon juice, butter, eggs, buttermilk and yogurt. Whisk until thoroughly mixed together. Add the wet ingredients to the dry and stir until just combined. Make sure you don’t over mix, your muffins can come out tough and flat.
In a small bowl add the blueberries and about a tablespoon of flour. You’re dusting the blueberries. This will help adhere and incorporate the blueberries throughout the muffin. Gently add the blueberries to the batter and again be sure not to over mix.
Remove the streusel topping from the fridge and break up the crumbs. Spoon the batter into the muffin pan. Add the streusel topping to each muffin and gently press down. Bake for about 25 – 30 minutes. Use a toothpick to insert in the muffins to make sure they are done (blueberry may stick to the toothpick and that’s ok).
Enjoy … gathering around the table with family and friends.
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