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Lemon Blueberry Crumb Muffins

Moist lemon blueberry muffins made with greek yogurt and coconut milk. Topped with a crumbly, sweet butter topping. 

Ingredients

muffins

  • ¼ cup butter 4 tablespoons, softened
  • ¾ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup plain greek yogurt (may substitute sour cream)
  • ¼ cup coconut milk (may substitute whole milk)
  • 1 to 2 tablespoons fresh lemon juice
  • 1¼ cups + 2 tablespoons flour
  • ½ teaspoon baking soda
  • heaping ¼ teaspoon salt
  • 1 cup blueberries fresh or frozen

crumb topping

  • ½ cup flour
  • ¼ cup brown sugar
  • ¼ cup sugar
  • ½ teaspoon cinnamon
  • 6 tablespoons cold butter

Instructions

  1. Preheat oven to 450 degrees and grease a muffin tin.

  2. Prepare the crumb topping by whisking the flour, sugars, and cinnamon together. Cut the butter into small cubes and add to dry mixture. Cut in with a pastry cutter until mixture resembles fine crumbs. Set aside.

  3. For the muffin batter, with a hand mixer cream together butter and sugar in a medium bowl until light and fluffy. Add eggs and vanilla and mix for about 1 minute. Add greek yogurt, coconut milk and lemon juice and mix just til combined.

  4. Add flour, baking soda, and salt to the bowl and mix by hand until combined. Gently stir in blueberries.

  5. Divide batter between muffin tins (about ¼ cup batter for each tin), then top each muffin with the crumb mixture.

  6. Bake for 12-15 minutes until tops of muffins no longer look wet and are golden. Serve warm or allow to cool first. (We love them right out of the oven topped with a dollop of butter.)

Recipe Notes

Depending on how much lemon flavor you prefer, use more or less lemon juice. I usually use 1/2 of a lemon. Gives a hint of lemon flavor that is not overpowering. We love them warm right out of the oven. Extra good topped with a dollop of butter. Recipe makes 12 muffins.