Can I substitute sour cream for the Greek yogurt?

Yes. Plain sour cream substitutes directly for the Greek yogurt in the same two-thirds cup quantity and produces an equally moist and equally extraordinary individual muffin crumb. Both ingredients provide the same essential fat and acidity that makes the most beautifully tender and the most properly moist individual lemon blueberry muffin.

Can I make a loaf from this batter instead of muffins?

Yes. Pour the complete batter into a greased and parchment-lined 9 by 5-inch loaf pan, top with the streusel, and bake at 350°F for approximately 55 to 65 minutes until a toothpick comes out clean. The loaf format produces an equally extraordinary lemon blueberry streusel quick bread with the same most beautifully moist crumb.

Do I need to reduce the streusel topping amount?

Many bakers find the full streusel quantity generously covers 12 to 14 muffins with the most beautifully thick and the most satisfyingly crunchy topping on each. If preferred, halving the streusel recipe still provides a most generous and the most beautifully adequate topping layer for every individual muffin.

Lemon Blueberry Muffins Easy Greek Yogurt Streusel Crumb Recipe

Description

The most extraordinary moist Lemon Blueberry Muffins made by preheating oven to 400°F whisking 1 cup flour 1/2 cup sugar 1/2 tsp cinnamon and 6.5 tbsp melted butter to crumbly streusel refrigerating then in large bowl stirring 1 1/2 cups flour baking powder and salt in medium bowl rubbing 1 tbsp lemon zest into 2/3 cup sugar 1 minute adding 2 eggs whisking then Greek yogurt oil lemon juice and vanilla until pale and yellow folding wet into dry reserving 1/2 cup blueberries tossing remaining 1 1/3 cups with 1 tbsp flour folding gently into batter filling muffin cups 2/3 full topping with reserved blueberries and streusel and baking 5 minutes at 400°F then reducing to 375°F baking 13 to 15 more minutes until toothpick clean cooling 5 minutes. A completely perfect moist Greek yogurt lemon blueberry streusel muffin recipe.

Ingredients

Scale

1 cup All-Purpose Flour for streusel

1/2 cup Granulated Sugar for streusel

1/2 tsp Ground Cinnamon

6.5 tbsp Unsalted Butter melted for streusel

1 1/2 cups All-Purpose Flour for muffins

2 tsp Baking Powder

1/4 tsp Salt

2/3 cup Granulated Sugar for muffins

1 tbsp Fresh Lemon Zest

2 large Eggs

2/3 cup Plain Greek Yogurt

1/3 cup Vegetable Oil

1 tsp Pure Vanilla Extract

2 tbsp Fresh Lemon Juice

1 1/3 cups Fresh or Frozen Blueberries reserve 1/2 cup for topping

1 tbsp All-Purpose Flour for tossing berries

Instructions

1. Preheat oven to 400°F. Line muffin pan with paper liners.

2. Whisk streusel flour, sugar, and cinnamon. Add melted butter. Stir with fork until crumbly. Refrigerate.

3. Stir muffin flour, baking powder, and salt in large bowl.

4. Rub lemon zest into 2/3 cup sugar 1 minute in medium bowl. Add eggs. Whisk combined. Whisk in yogurt, oil, lemon juice, and vanilla until pale and yellow.

5. Fold wet into dry. Whisk together well.

6. Reserve 1/2 cup blueberries for topping. Toss remaining with 1 tbsp flour. Gently fold into batter.

7. Fill muffin cups maximum 2/3 full.

8. Top with reserved blueberries then streusel generously.

9. Bake at 400°F 5 minutes. Reduce to 375°F. Bake 13 to 15 more minutes until toothpick clean.

10. Cool 5 minutes in pan. Transfer to wire rack.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast, Muffins, Bakery Style
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 356
Sugar: 49g
Sodium: 120mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 5g
Cholesterol: 40mg

Keywords: lemon blueberry muffins, easy moist lemon blueberry muffins recipe Greek yogurt streusel crumb, best bakery style lemon blueberry muffins fresh lemon zest, Greek yogurt blueberry lemon streusel muffins