Ingredients
1 ¾ cups (219 g) all‑purpose flour
2 tsp baking powder
½ tsp salt
6 Tbsp (85 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
1 Tbsp lemon zest
2 large eggs, room temperature
½ cup (120 g) plain Greek yogurt, room temperature
1½ tsp vanilla extract
3 Tbsp (45 ml) milk
3 Tbsp (45 ml) fresh lemon juice
1½ cups (210 g) fresh or frozen blueberries (tossed in 1 Tbsp flour)
Optional crumb topping
⅓ cup (41 g) flour
2 Tbsp (25 g) brown sugar
1 tsp lemon zest
2 Tbsp (28 g) melted butter
Cream the butter, sugar, and lemon zest until fluffy. Mix in eggs, yogurt, vanilla, milk, and lemon juice. Stir in the dry ingredients, then gently fold in the blueberries. Fill muffin cups to the top, add crumb topping if desired, and bake at 220°C (425°F) for 5 minutes. Without opening the oven, reduce the heat to 180°C (350°F) and bake for another 20 minutes until golden. Cool slightly and enjoy!
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3 Comments
Ingredients
1 ¾ cups (219 g) all‑purpose flour
2 tsp baking powder
½ tsp salt
6 Tbsp (85 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
1 Tbsp lemon zest
2 large eggs, room temperature
½ cup (120 g) plain Greek yogurt, room temperature
1½ tsp vanilla extract
3 Tbsp (45 ml) milk
3 Tbsp (45 ml) fresh lemon juice
1½ cups (210 g) fresh or frozen blueberries (tossed in 1 Tbsp flour)
Optional crumb topping
⅓ cup (41 g) flour
2 Tbsp (25 g) brown sugar
1 tsp lemon zest
2 Tbsp (28 g) melted butter
Cream the butter, sugar, and lemon zest until fluffy. Mix in eggs, yogurt, vanilla, milk, and lemon juice. Stir in the dry ingredients, then gently fold in the blueberries. Fill muffin cups to the top, add crumb topping if desired, and bake at 220°C (425°F) for 5 minutes. Without opening the oven, reduce the heat to 180°C (350°F) and bake for another 20 minutes until golden. Cool slightly and enjoy!
Thanks for putting the ingredients in the comments!!!
綺麗❤ザクザクふんわりしてて❤美味しそうですね❤❤