Lemon Blueberry Surprise Muffins 

Lemon Blueberry Surprise Muffins 

These muffins aren’t necessarily your typical “healthy” back to school snack, but I just had to include it in this set because my kids were absolutely gobbling them up. And the look of surprise on my daughter’s face when she found the hidden blueberry filling was almost as cute as the smear of topping on her nose! 

YIELDS 12 MUFFINS 

• 1¹⁄₂ cups flour
• 1 cup sugar
• ¹⁄₄ tsp baking powder
• ¹⁄₄ tsp baking soda
• ¹⁄₄ tsp salt
• 2 eggs
• ¹⁄₂ cup nonfat Greek vanilla yogurt
• ¹⁄₂ cup oil
• 1¹⁄₂ Tbsp finely grated lemon zest
• 1 Tbsp fresh lemon juice
• ³⁄₄ cup blueberry pie filling

TOPPING

• ⅓ cup flour
• 1 Tbsp sugar
• 1 Tbsp brown sugar
• 2 Tbsp cold butter or margarine,cubed

LEMON GLAZE

• 1 cup confectioners’ sugar
• pinch of salt
• 1 tsp lemon zest
• 2 Tbsp lemon juice
• 1 tsp butter or margarine, melted

Preheat oven to 350°F (175°C). To prepare the topping, combine flour and sugars in a small bowl. Cut in butter cubes, mixing until topping resembles coarse crumbs. Set aside. In a large bowl, place flour, sugar, baking powder, baking soda, and salt; mix to combine. Place eggs, yogurt, oil, lemon zest, and juice in a second bowl and whisk together until well blended.

Pour into dry ingredients, mixing just until dry ingredients are fully incorporated. Batter will be a bit lumpy; do not overmix. Line 12 muffin cups with paper muffin liners.

Spoon about 2–3 tablespoons of batter into each cup, spreading with a spoon to cover the entire bottom of each liner. Place a heaping teaspoonful of blueberry pie filling in the center of the batter in each cup. Top with remaining batter until cup is three-quarters full, taking care to cover blueberry filling completely. Sprinkle with crumb topping.