Ingredients
Scale
- 2 cups all-purpose flour (or whole wheat pastry flour for a healthier swap)
- 1/2 cup granulated sugar or coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain Greek yogurt
- 2 large eggs (room temperature)
- 1/2 cup melted coconut oil or unsalted butter
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 3/4 cup fresh blueberries
- 1/2 cup semi-sweet chocolate chips
- For the Streusel: 1/4 cup flour, 1/4 cup brown sugar, 2 tablespoons cold butter, 1 teaspoon lemon zest
Instructions
- Step 1: Preheat and Prepare
Set your oven to 425°F (218°C). This high initial temperature is the secret to getting those tall, bakery-style muffin tops. Line a 12-cup muffin tin with paper liners or grease them thoroughly with non-stick spray. In a small bowl, mix the streusel ingredients using a fork or your fingers until the mixture resembles coarse crumbs. Set this aside in the refrigerator to stay cold. - Step 2: Mix the Dry and Wet Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate medium bowl, beat the eggs lightly and then stir in the Greek yogurt, melted oil, lemon zest, and vanilla extract until smooth. Ensure your yogurt and eggs are at room temperature to prevent the melted oil from curdling. - Step 3: Combine and Fold
Create a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula to gently fold the ingredients together. Stop just before the flour disappears. Overmixing leads to tough muffins! Gently fold in the fresh blueberries and chocolate chips until they are evenly distributed through the thick batter. - Step 4: Scoop and Top
Divide the batter evenly among the 12 muffin cups. They should be filled almost to the very top. Sprinkle a generous amount of the lemon streusel mixture over each muffin. This creates that iconic textured crust once baked. - Step 5: The Two-Temp Bake
Place the tin in the oven and bake at 425°F for exactly 5 minutes. Without opening the oven door, reduce the heat to 350°F (175°C) and bake for another 15-17 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. - Step 6: Cool and Serve
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. This prevents the bottoms from becoming soggy. Serve them warm with a smear of butter for the best experience.
- Cook Time: 42 minutes