Lemon Blueberry Muffins

I made these lemon blueberry muffins vegan version and omgosh they were one of the best vegan muffins I ever tasted:) Super great recipe ! I can’t to try another recipe for Christmas time .

Lemon Blueberry Muffins

These Lemon Blueberry Muffins with streusel crumb topping are the best breakfast to make ahead and grab on a busy morning. This easy muffin recipe with Greek yogurt makes moist, homemade bakery style muffins.

Ingredients
For Streusel Topping:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• ½ teaspoon cinnamon (or more to taste)
• 6.5 Tablespoon unsalted butter-melted

For Lemon Blueberry Muffins:

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup granulated sugar
• 1 Tablespoon grated lemon zest
• 2 eggs
• 2/3 cup Greek yogurt
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 Tablespoons fresh lemon juice
• 1 and 1/3 cups blueberries-fresh or frozen (reserve ½ cup of blueberries for topping)
• 1 tablespoon flour

Instructions

1. Preheat oven to 400 F degrees and line standard muffin or cupcake pan with paper liners and set aside.
2. To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.
3. get the full instructions @ omgchocolatedesserts.com

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