Blueberry Lemon Yogurt Muffins

With A Yummy Strudel Topping! 
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 25-40 minutes

2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp salt
1 cup sugar
1 8oz Noosa Lemon Yoghurt
3/4 cup milk
1 egg
1 cup fresh blueberries 

Cooking Tools

Medium mixing bowl
Small mixing Bowl
6 or 12 muffin pan with liners
Pastry cutter

Preheat oven 350 Degrees F.  In a medium mixing bowl, add; flour, baking soda, baking powder, salt and whisk until evenly blended.  Whisk into the flour; milk, egg, yogurt, sugar until batter is smooth.  Add vanilla and almond extract, blend well.  Fold in the fresh blueberries.  Scoop batter into lined muffin pan 3/4 full and spoon some strudel (recipe below) on top of each muffin. Bake for 25-30 minutes for 12 muffins or 35-40 minutes for 6 larger muffins.  Let cool to room temperature before serving.
Yields 6-12

Strudel Topping
1 cup flour
1/2 cup sugar
1/2 stick butter, cubed

Place ingredients into a small mixing bowl. Using a pastry cutter, cut butter into the flour and sugar, until broken down to small pieces.  Using your hands, squeeze some of the mixture to create crumbles of different sizes.  Spoon strudel on top of muffin batter.

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