Blueberry Lemon Muffins With Pistachio Crumb Topping Recipe

Name: Blueberry Lemon Muffins With Pistachio Crumb Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PISTACHIO CRUMB TOPPING:; 2 Tablespoons Pistachios Crushed; 1 Tablespoon Butter, Softened; 1/2 teaspoons Lemon Zest; 1 Tablespoon All-purpose Flour; 3 Tablespoons Sugar; FOR THE MUFFINS:; 1-3/4 cup All-purpose Flour; 2 teaspoons Baking Powder; 1/2 Tablespoons Baking Soda; 1 pinch Kosher Salt; 3/4 cups Sugar; 1 whole Egg; 1/4 cups Vegetable Oil; 3/4 Nonfat Greek Yogurt; 1 Tablespoon Lemon Zest; 1-1/2 cup Fresh Blueberries

Servings: persons

FOR THE PISTACHIO CRUMB TOPPING:
2 Tablespoons Pistachios Crushed
1 Tablespoon Butter, Softened
1/2 teaspoons Lemon Zest
1 Tablespoon All-purpose Flour
3 Tablespoons Sugar
FOR THE MUFFINS:
1-3/4 cup All-purpose Flour
2 teaspoons Baking Powder
1/2 Tablespoons Baking Soda
1 pinch Kosher Salt
3/4 cups Sugar
1 whole Egg
1/4 cups Vegetable Oil
3/4 Nonfat Greek Yogurt
1 Tablespoon Lemon Zest
1-1/2 cup Fresh Blueberries

1
Preheat oven to 375F. Prepare muffin tin with paper liners or grease with cooking spray.
2
Combine ingredients for crumb topping in a small bowl and set aside (see note below).
3
In a medium bowl, add flour, baking powder, baking soda, kosher salt and mix. Gently fold in sugar, egg, oil, yogurt, and lemon zest. This takes about 30 strokes or until you no longer see traces of flour.
4
Add 2 tablespoons batter to bottom of muffins liners. Add 4 blueberries on top of batter. Add another scoop of batter on top of blueberries, using remaining batter. Top with another 3 to 4 blueberries and pistachio crumb topping on top of the blueberries. Press crumb topping into batter gently.
5
Bake for 18-20 minutes.
6
Note: I used 1 tablespoon crushed pistachios and used the pistachio crumb topping on 6 of the muffins and crumb topping without pistachios on the other half. Just leave out the pistachios until you add the topping to the first 6 and then mix in 1 tablespoon of pistachios for the other 6 muffins.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE PISTACHIO CRUMB TOPPING:, 2 Tablespoons Pistachios Crushed, 1 Tablespoon Butter, Softened, 1/2 teaspoons Lemon Zest, and more.

Yes, Blueberry Lemon Muffins With Pistachio Crumb Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Lemon Muffins With Pistachio Crumb Topping

How did you like this recipe?

Frequently Asked Questions