Lemon Blueberry Greek Yogurt Muffins Recipe

• 3 cups all purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup vegetable oil
• 1 1/2 cups sugar
• 2 eggs
• 1 cup plain Greek yogurt { I love chobani! }
• zest of one lemon
• 2 tablespoons fresh lemon juice
• 2 cups fresh blueberries
  

For the delicious topping:

• 5 tablespoons cold cubed butter
• 3/4 cup all-purpose flour
• 1/2 cup granulated sugar

Directions:

• Preheat your oven to 425 degrees.
• Prepare two muffin tins with paper liners. {makes about 24}
• In one bowl, mix together the flour, baking soda, baking powder and salt. Set aside.
• In your second bowl do your sugar, oil, and eggs, mix well until creamy.
• Add Greek yogurt, the zest of one lemon, and lemon juice and blend until well combined.
• Then start to add the flour mixture you made slowy, and mix until flour is incorporated.
• Gently fold the blueberries in.
• Put batter into each muffin cup { you want them ALMOST full }
• Top each muffin cup with about 1-2 tablespoons of the streusel topping { mix those ingredients for the topping together or mash with fork }
• Bake for 3 minutes at the high heat and then reduce heat to 350 degrees and continue to bake for 20-23 more minutes. You want them to be slightly golden brown 🙂

Let them cool ….. eat ….. and ENJOY!!

I seriously love how these are creamy, refreshing with the zest of lemon and just a hint sweet with the blueberries and streusel topping! I hope you enjoy them as much as we did!

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