Blueberry Crumb Cake Muffins

Blueberry Crumb Cake Muffins

• 3 tablespoons unsalted butter ( Judy used 3 Tablespoons Smart Balance™, 50/50 Butter Blend
• ¼ cup sugar + 1 ½ teaspoon NuNaturals NuStevia™ White Stevia Powder
• 1 large egg
• ½ teaspoon pure vanilla extract
• 1 teaspoon finely grated lemon zest
• 1/3 cup blueberry Greek Yogurt, nonfat
• ½ cup + 2 tablespoons unbleached all-purpose flour
• ½ teaspoon baking powder
• 1/8 teaspoon baking soda
• ¼ teaspoon kosher salt
• ½ cup fresh blueberries

• Heat oven to 350 degrees ( 325 for dark/coated pans) Grease & flour 6 cup muffin tin, or line with paper cups.
• Whisk butter & sugar/Stevia till light. Add egg slowly, while whisking vigorously. Add vanilla, lemon zest & yogurt & whisk till smooth & well mixed. Sprinkle flour, baking powder, soda, & salt over the wet mixture & stir gently, mixing till barely combined & a little lumpy. Fold in blueberries.
• Spoon batter into muffin tin & top with crumbs (Steusel), pressing them in slightly to help adhere.
• Bake 18-21 minutes, or until toothpick near center returns with just a few crumbs.
• You may need a fork to eat these delicious crumbly treats, but you’ll love them !!