Lemon Bilberry Streusel Muffins |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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These muffins are perfect for brunch or a light dessert. Since I had so many bilberries recently from picking them, I was eager to use them in a delicious recipe. Ingredients:
2 cups all purpose flour |
1/2 cup sugar |
1/2 tsp baking soda |
2 tsp baking powder |
1/2 tsp salt |
8 ounce container vanilla yogurt |
1/2 cup vegetable oil |
1 tsp grated lemon zest |
2 large eggs |
1 cup fresh or frozen (unthawed) bilberries or blueberries |
streusel topping |
1/3 cup sugar |
1/4 cup all purpose flour |
2 t butter |
Directions:
1. Preheat oven to 400 degrees F.
2. Grease muffin cups.
3. In large bowl, combine flour, sugar, baking soda, baking powder, and salt.
4. Mix well.
5. In small bowl, combine yogurt, oil, lemon zest and eggs.
6. Mix well.
7. Add yogurt mixture to flour mixture.
8. Stir just until dry ingredients are moistened.
9. Gently stir in bilberries or blueberries.
10. Fill muffin cups 3/4 full.
11. For streusel topping:
12. Combine sugar and flour.
13. Using a pastry blender or a fork, cut in butter until mixture is crumbly.
14. Sprinkle over batter in the muffin cups.
15. Bake for 18 - 20 minutes or until light brown.
16. Toothpick inserted in the middle of muffin should come out clean.
17. Cool for 5 minutes.
18. Remove muffins from pan.
19. Serve warm.
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