Claire Tansey takes us back to basics with her yummy blueberry muffins.

Blueberry-lemon streusel crunch muffins

Ingredients for streusel topping:

• 2 tbsp all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp lemon zest
• 1 tbsp unsalted butter

Ingredients for muffins:

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

Method:

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 yogurt, 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.

Prep tip: To use frozen berries, measure out 1 cup and toss with an extra 2 tbsp all-purpose flour before adding to batter.

Courtesy Claire Tansey
www.chatelaine.com
@chatelaine
@tanseyclaire