Blueberry Muffins

I had some blueberries that weren't quite up to par since it isn't blueberry season.  So...I decided that the best way to use them was in muffins!  Carla Hall made these on The Chew today!  I adapted the recipe and used all Greek yogurt instead of sour cream and yogurt.  

2 c. flour, reserve 2 T. for blueberries

2 t. baking powder

1/2 t. Kosher salt

1 t. cinnamon

1/2 c. unsalted butter, softened

2/3 c. sugar

2 large eggs

3/4 c. Greek yogurt

1 1/2 c. fresh blueberries

1 t. lemon zest

Crumble topping:

1/4 c. rolled oats

3 T. flour

3 T. sugar

1/4 t. cinnamon

4 T. unsalted butter

1/4 t. salt

For crumble topping:  In a bowl, add the oats, flour, sugar, cinnamon and salt and stir to combine.  Work the butter into the mixture with your hands or a pastry blender.  

Preheat oven to 375 degrees.  Line muffin tins with paper liners.

In a medium bowl, add the flour baking powder, salt, and cinnamon and whisk to combine.

In the bowl of a stand mixer, beat the butter and sugar until light and fluffy, about 2-3 min.  Beat in the eggs, one at a time until fully incorporated and scraping the sides and bottom of the bowl as needed.  Add the yogurt.  Mix to combine.  Add the flour mixture gradually and stir until incorporated.  Add the lemon zest and mix until combined.

In a small bowl, add the blueberries and the 2 T. of the reserved flour and toss to coat.  Gently fold the blueberries into the batter, making sure they are well-distributed throughout the batter.

Divide the batter evenly among muffin cups.

Sprinkle the crumble topping over the batter and place in the oven to bake for 20 min.  Allow to cool for 5 min in the pan and then transfer to a cooling rack.  

So delish!!!