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Streusel-crunch blueberry muffins


With a crispy streusel topping, tons of fresh berries and a hint of nutty whole wheat, these aren’t your everyday blueberry muffins. Bonus: They’re deliciously moist inside!
Prep Tip:

To use frozen berries , measure out 1 cup and toss with an extra 2 tbsp all-purpose flour before adding to batter.
Make your own gourmet muffin liners

Cut out 12 5 x 5-in. squares of parchment paper. Press a square into a muffin tin, then scoop in batter, folding the paper to smooth the edges. Use an icecream scoop for the batter to make it even easier.

Cut back the sugar from 1 cup to 3/4 cup. Used orange zest instead of lemon, was amazing.

Nutrients per Serving (based on 1 cup sugar, need to recalc for 3/4 cup)

216 calories
4 g protein
39 g carbohydrates
5 g fat
2 g fibre
198 mg sodium



2 tbsp all-purpose flour
2 tbsp granulated sugar
1 tbsp lemon zest
1 tbsp unsalted butter
1 cup all-purpose flour
1 cup whole-wheat flour
3/4 cup granulated sugar
2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 egg
1 cup plain yogourt, preferably 2%
3 tbsp vegetable oil
1 tbsp lemon zest
170g container fresh blueberries

Preheat oven to 375F. Lightly spray 12 muffin cups, or line with paper.
For streusel, mix flour and sugar with zest. Add butter and blend with fingertips until crumbly. Set aside.
For muffins, stir all-purpose flour with whole-wheat flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg in a medium bowl. Then whisk in yogourt, oil and zest. Stir egg mixture into flour mixture, just until combined. Batter will be very thick. Stir in blueberries. Spoon into muffin cups. Sprinkle tops with streusel mixture.
Bake in centre of oven until golden and a cake tester inserted in centre of a muffin comes out clean, 25 min. Cool muffins in cups for 10 min. Remove from tin and set on a cooling rack to cool completely. Store in a zip-lock bag at room temperature for up to 2 days, or freeze up to 1 month.

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