Ingredients
Muffins
- 2 1/2 cups/625 mL unbleached, all-purpose flour
- 3/4 cup/180 mL granulated sugar
- 1/2 tsp/2.5 mL salt
- 2 1/2 tsp/12.5 mL baking powder
- 1/4 tsp/1.25 mL baking soda
- 1 cup/250 mL plain Greek yogurt (8 oz/227 g)
- 1/2 cup/125 mL unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 tsp/5 mL Watkins All Natural Original Gourmet Baking Vanilla®
- 1/2 tsp/2.5 mL Watkins Pure Lemon Extract
- 1 tbsp/15 mL lemon zest (about 1 lemon)
- 1 1/2 cups/375 mL fresh blueberries
Watkins Cinnamon Crumble Topping
- 1/4 cup/60 mL granulated sugar
- 1/4 cup/60 mL unbleached, all-purpose flour
- 1/4 tsp/1.25 mL salt
- 1/2 tsp/2.5 mL Watkins Pure Ground Cinnamon
- 2 tbsp/30 mL unsalted butter, room temperature
Watkins Lemon Glaze
- 1 cup/250 mL powdered sugar
- 2 tbsp/30 mL cold milk
- 1 1/2 tsp/7.5 mL lemon zest (about 1 lemon)
- 1 1/2 tsp/7.5 mL Watkins Pure Lemon Extract
Directions
Preheat oven to 400°F/200°C. Prepare muffin tin by lining with cupcake liners or greasing the tins with butter.
Blueberry Muffin Batter: In a large mixing bowl, whisk together flour, sugar, salt, baking powder and baking soda. In a small mixing bowl, beat together Greek yogurt, melted butter, eggs, Watkins All Natural Original Gourmet Baking Vanilla® and Watkins Pure Lemon Extract until smooth. Slowly stir wet ingredients into dry ingredients until thoroughly combined. Carefully fold in fresh blueberries and lemon zest.
Watkins Cinnamon Crumble Topping: In a small mixing bowl combine sugar, flour, salt, Watkins Pure Ground Cinnamon and butter. Stir together until mixture has a crumbly texture. Note: Add extra flour to thicken the topping or add more butter to soften the topping.
Watkins Lemon Glaze: In a small mixing bowl with a lid, beat together powdered sugar, milk, lemon zest and Watkins Pure Lemon Extract until smooth. Cover bowl and set to the side.
Assembly: Spoon Blueberry Muffin batter into muffin tins; fill each cup about 2/3 full. Sprinkle Watkins Pure Ground Cinnamon Crumble Topping on top of muffin batter. Bake for 18-20 minutes until they are golden brown and a toothpick comes out clean. Allow muffins to cool for 5-10 minutes. Using a spoon, drizzle Watkins Lemon Glaze over the top of each muffin.
Total Time: 35 Minutes
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Yield = 18-20 Muffins
