Lemon Blueberry Muffins

sallysbakingaddiction.com

Nancy Schier

1 and ¾ cups ( 219g) all-purpose flour ( spooned & leveled)

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

6 Tablespoons ( 85g) unsalted butter, softened to room temperature

¾ cup (150g) granulated sugar

1 Tablespoon lemon zest

2 large eggs, at room temperature

½ cup ( 120g) plain Greek yogurt or sour cream, at room temperature*

1 and ½ teaspoons pure vanilla extract

3 Tablespoons (45ml) milk*

3 Tablespoons (45ml) fresh lemon juice

1 and ½ cups ( 210g) fresh or frozen blueberries*

subheading: Crumb Topping:

⅓ cup ( 41g) all-purpose flour ( spooned & leveled)

Crumb Topping

⅓ cup (41g) all-purpose flour (spooned & leveled)

2 Tablespoons (25g) packed light or dark brown sugar

1 teaspoon lemon zest

2 Tablespoons (28g) unsalted butter, melted

Note: Ingredients may have been altered from the original.

Directions at sallysbakingaddiction.com

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