These moist and fluffy blueberry muffins are topped with a sweet and crunchy pecan streusel, giving you 12 reasons to start your morning extra sweet.
For the muffins:
zest from ½ a lemonpreviously: ½ teaspoon zest
¾cupplain yogurt or sour cream
1 ½cupsall-purpose flour + 2 Tablespoons for tossing with blueberries to prevent from sinking to the bottom of muffins
1 ½teaspoonsbaking powder
¼teaspoonfine sea or table salt
1 ½cupsblueberries, fresh or frozen
For the pecan streusel:
2Tbspunsalted butter, cut into small cubes
Heat oven to 375°F. Line a muffin tin with 9 muffin liners* or spray each cup with a nonstick spray.
Melt butter in the bottom of a large bowl in the microwave and whisk in sugar, zest, yogurt and egg until smooth.
In another bowl, combine baking powder, baking soda, salt, and flour until combined. Slowly fold flour mixture into butter bowl. Gently fold in berries that you've tossed in flour. Batter will be very thick...that's okay!
To make the streusel: combine all-purpose flour, brown sugar, cinnamon, and butter with a fork until it resembles coarse crumbs. Stir in pecans.
Divide batter between prepared muffin cups and sprinkle each with 2 heaping teaspoons of pecan streusel.
Bake for 25 to 30 minutes, until tops are golden and a toothpick poked in the center of a muffin comes out clean. Let muffins cool in pan for a few minutes then place on cooling rack.
*9 is the best for large, bakery-style muffins. A dozen makes them fairly small.