Magnolia Table Blueberry Muffins
Magnolia Table Blueberry Muffins with Streusel Topping are a quick breakfast, or a midday treat that is delicious and comforting.
Ingredients
Streusel
- ¼ cup white sugar
- 2 T flour
- 2 T cold butter
Muffin
- 1 ⅓ c flour
- 1 t baking powder
- ½ t salt
- 8 T 1 stick butter, softened
- 1 cup sugar
- 2 eggs
- 1 t vanilla
- ½ c greek yogurt
- Zest and juice of 1 lemon
- 1 c frozen blueberries unthawed
Instructions
- Preheat oven to 350 degrees. Spray 12 cups of a muffin tin with cooking spray or line them with cupcake liners.
- To make the streusel: In a small bowl, stir together the sugar (¼ c) and flour (2 T). Use a pastry blender or your fingers to cut in the butter (2 T), mixing it thoroughly until it resembles coarse crumbs. Refrigerate until ready to use.
- In a stand mixer fitted with the paddle attachment, cream the butter (1 stick, softened) and sugar (1 c) on medium speed until light and fluffy (about 2 minutes). Reduce the speed to low and slowly add the eggs (2), vanilla (1 t), lemon zest and lemon juice. Turn the mixer to medium-high speed and mix until well-incorporated.
- Add the yogurt (1 c), mix well. Turn off mixer and add the flour (1 ⅓ c), baking powder (1 t), and salt (½ t) all at once. Turn on the mixer to mix just until flour is all incorporated. Don't over mix at this step! Gently fold in the blueberries (1 c) with a spatula.
- Use a cookie scoop, or a spoon/knife combo to fill the prepared muffin cups three-quarters full. Sprinkle streusel liberally on top of each muffin.
- Bake for 24-28 minutes until a tester inserted into the center of a muffin comes out clean.