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Summer’s freshest lemons and blueberries make for fabulously delicious homemade muffins. Just out of the oven, these puppies are the perfect breakfast treat.

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Let’s be honest … muffins are just an excuse to eat cupcakes for breakfast. I’m ok with that—whatever you have to tell yourself.

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These Lemon Blueberry Muffins are made with Greek yogurt and buttermilk which gives them a dense texture. Almond extract, vanilla extract and lemon zest create a complex layering of flavors that balance the sweetness of the fresh blueberries.

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I love the sweet, crunchy topping that boasts even more lemon goodness.

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Warm, straight out of the oven, with a glass of cold milk—they are impossible to resist.

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Here’s the recipe. Make them and just try to only eat one after the intoxicating smell of fresh blueberry muffins baking floats through your home.

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Lemon Blueberry Muffins
Makes 24 muffins 

2 cups all purpose flour
3/4 cup sugar
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup greek yogurt
2 tablespoons buttermilk
2 tablespoons fresh lemon juice
1/4 cup vegtable oil
1 egg
Zest of 1/2 a lemon
1/2 teaspoon almond extract
1/2 teaspoon vanilla
1 1/2 cup fresh blueberries

1 tablespoon butter, cold
2 tablespoons sugar
1 1/2 tablespoons flour
1/2 teaspoon lemon zest
Pinch of salt

Preheat oven to 400. Grease muffin pan.
To make topping, cut butter into tiny cubes and add to bowl. Add remaining ingredients and squeeze between your fingertips until mixture looks like fine gravel. 

Toss blueberries with 1 tablespoon of flour to coat. 

Mix dry ingredients in a large bowl. In a separate bowl, whisk together yogurt, buttermilk, lemon juice, vegetable oil, egg, lemon zest, almond and vanilla extracts until combined. Pour the dry mixture into the wet, stir until just combined. Fold in blueberries. 

Spoon the batter into the prepared muffin tin, sprinkle with topping and bake in preheated oven for 20-25 minutes or until a tooth pick comes out clean.
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