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.
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!!!
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