Lemon Blueberry Muffins
Serves: 12
Total: 25 min
Prep: 10 min
Cook: 15 min
5.0
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Recipe Preparation
- 6 Tbsp. Yogurt
- ¼ cup Olive Oil
- 3 Tbsp. Milk
- ½ Tbsp. Lemon Juice
- 1 tsp. Vanilla Extract
- 2 Eggs
- 1 cup Blueberries
- 1 cup + 3 Tbsp. Flour
- ⅔ cup Sugar
- ½ tsp. Baking Soda
- ½ tsp. Baking Powder
- ⅛ tsp. Salt
- 3 Tbsp. Flour
- 2 Tbsp. Sugar
- 1.5 Tbsp. Rolled Oats
- 1 Tbsp. Salted Butter, melted
Wet Ingredients:
Dry Ingredients:
Crumble Topping:
Step Description
1
Preheat your oven to 350 degrees Fahrenheit.
2
In a bowl, combine the yogurt, olive oil, milk, lemon juice, and vanilla extract together.
3
In another bowl or jar, mix together the flour, sugar, baking soda, baking powder, and salt. Pour the dry ingredients into the wet and mix until just combined.
4
Add the eggs and mix until combined. Fold in ⅔ cup of blueberries.
5
Line a muffin tin with liners and scoop about ¼ cup of mixture into each. Scatter the remaining blueberries on top.
6
To make the crumble topping, combine the flour, sugar, rolled oats, and melted butter until a crumbly mixture forms. Sprinkle some of the crumble on top of each of the muffins.
7
Bake the muffins for approximately 20 minutes, or until the internal temperature reaches 195-200 degrees with your
ThermoPro TP01A
thermometer.
8
Allow the muffins to cool on a wire rack. Enjoy them on their own or with a pat of butter.
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