Blueberry Crumb Muffins

posted by Linda in MO 07-23-99 5:53 PM

Blueberry Crumb Muffins

2 c. flour
1/2 c. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 (8 oz) carton lemon yogurt (can use light)
1/2 c. oil
1 t. grated lemon zest (just the outer yellow lemon peel, none of the white because it's bitter)
2 eggs
1 to 1 1/2 cups blueberries (frozen or fresh)--can also use raspberries

1/3 c. sugar
1/4 c. flour
2 T. butter

Preheat oven to 400 degrees. Spray muffin tins with cooking spray.

In large bowl, combine flour and all dry ingredients (except topping ingredients). In a small bowl combine yogurt, oil, lemon peel, and eggs. Add to dry ingredients; stir just until dry ingredients are moistened. Gently stir in raspberries or blueberries. Fill muffin tins about 3/4 full.

Combine topping ingredients with pastry blender or fork until crumbly. Sprinkle topping over muffin batter.

Bake at 400 deg. for 18-20 minutes.

Yield: about a dozen

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