Lemon Blueberry Muffins
SERVES
PREP TIME
COOK TIME
MODEL NUMBER
INGREDIENTS
- Wet:
- 6 Tbsp. Yogurt
- ¼ cup Olive Oil
- 3 Tbsp. Milk
- ½ Tbsp. Lemon Juice
- 1 tsp. Vanilla Extract
- 2 Eggs
- 1 cup Blueberries
- Dry:
- 1 cup + 3 Tbsp. Flour
- ⅔ cup Sugar
- ½ tsp. Baking Soda
- ½ tsp. Baking Powder
- ⅛ tsp. Salt
- Crumble:
- 3 Tbsp. Flour
- 2 Tbsp. Sugar
- 1.5 Tbsp. Rolled Oats
- 1 Tbsp. Salted Butter, melted
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HOW TO MAKE Lemon Blueberry Muffins
Step 1. Preheat your oven to 350 degrees Fahrenheit.
Step 2. In a bowl, combine the yogurt, olive oil, milk, lemon juice, and vanilla extract together.
Step 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.
Step 4. Add the eggs and mix until combined. Fold in ⅔ cup of blueberries.
Step 5. Line a muffin tin with liners and scoop about ¼ cup of mixture into each. Scatter the remaining blueberries on top.
Step 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.
Step 7. Bake the muffins for approximately 20 minutes, or until the internal temperature reaches 195-200 degrees with your Thermopro thermometer. Step 8. Allow the muffins to cool on a wire rack. Enjoy them on their own or with a pat of butter.
