Blueberry Lemon Muffins with Pistachio Crumb Topping
Fresh blueberry muffins made with greek yogurt! Taste the hints of lemon zest and it is topped with a pistachio crumb mixture. This is an easy to make but extraordinary tasting muffin recipe that can be done in under 35 minutes!
Ingredients
Pistachio Crumb Topping
- 2 tablespoons pistachios crushed
- 1 tablespoon butter softened
- 1/2 teaspoon lemon zest
- 1 tablespoon all-purpose flour
- 3 tablespoons sugar
Muffins
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch of Kosher salt
- 3/4 cup sugar
- 1 egg
- 1/4 cup vegetable oil
- 3/4 cup nonfat greek yogurt or any fat concentration you prefer
- 1 tablespoon lemon zest with large lemon may be able to use remaining zest from lemon used in topping
- 1 1/2 cup fresh blueberries
Instructions
- Preheat oven to 375℉. Prepare muffin tin with paper liners or grease with cooking spray.
- Combine pistachio topping ingredients in a small bowl and set aside.*
- In a medium bowl, add flour, baking powder, baking soda, kosher salt and mix.
- Gently fold in wet ingredients into dry ingredients. This takes about 30 strokes or until you no longer see traces of flour.
- Add 2 tablespoons batter to bottom of muffins liners. Add 4 blueberries on top of batter. Add another scoop of batter on top of blueberries, using remaining batter.
- Top with another 3-4 blueberries and pistachio crumb topping on top of the blueberries. Press crumb topping into batter gently.
- Bake for 18-20 minutes.
Notes
*I used 1 tablespoon crushed pistachios and used the pistachio crumb topping on 6 of the muffins and crumb topping without pistachios on the other half. Just leave out the pistachios until you add the topping to the first 6 and then mix in 1 tablespoon of pistachios for the other 6 muffins.