Streusel-crunch blueberry muffins

By jeenikeen

With a crispy streusel topping, tons of fresh berries and a hint of nutty whole wheat, these aren’t your everyday blueberry muffins. Bonus: They’re deliciously moist inside!

Ingredients

• 2 tbsp all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp lemon zest
• 1 tbsp unsalted butter
• MUFFINS
• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1 cup plain yogurt, preferably 2%
• 3 tbsp vegetable oil
• 1 tbsp lemon zest
• 170-g container fresh blueberries

Details

Servings 12
Preparation time 20mins
Cooking time 55mins
Adapted from chatelaine.com

Preparation

Step 1

Preheat oven to 375F. Lightly spray 12 muffin cups, or line with paper.

For streusel, mix flour and sugar with zest. Add butter and blend with fingertips until crumbly. Set aside.

For muffins, stir all-purpose flour with whole-wheat flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg in a medium bowl. Then whisk in yogourt, oil and zest. Stir egg mixture into flour mixture, just until combined. Batter will be very thick. Stir in blueberries. Spoon into muffin cups. Sprinkle tops with streusel mixture.

Bake in centre of oven until golden and a cake tester inserted in centre of a muffin comes out clean, 25 min. Cool muffins in cups for 10 min. Remove from tin and set on a cooling rack to cool completely. Store in a zip-lock bag at room temperature for up to 2 days, or freeze up to 1 month.