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Ground Beef and Gravy Over Mashed Potatoes

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These Lemon Blueberry Muffins are a delightful, easy-to-make treat packed with tangy lemon flavor and sweet blueberries. Topped with a crunchy streusel, they’re perfect for breakfast, meal prep, or as a grab-and-go snack. Made with Greek yogurt to ensure moisture, these muffins will become your go-to recipe for a bright and flavorful start to your day.

Ingredients

For Streusel Topping:

1 cup all-purpose flour

1/2 cup granulated sugar

½ teaspoon cinnamon (or more to taste)

6.5 tablespoons unsalted butter, melted

For Lemon Blueberry Muffins:

1 ½ cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

2/3 cup granulated sugar

1 tablespoon grated lemon zest

2 eggs

2/3 cup Greek yogurt

1/3 cup vegetable oil

1 teaspoon vanilla extract

2 tablespoons fresh lemon juice

1 1/3 cups blueberries (fresh or frozen, reserve ½ cup for topping)

1 tablespoon flour (for coating blueberries)

Instructions

  • Preheat the oven to 400°F (200°C) and line a muffin tin with paper liners.

  • In a small bowl, whisk together the streusel ingredients—flour, sugar, and cinnamon. Add the melted butter and stir until crumbly. Refrigerate until ready.

  • In a large bowl, combine the flour, baking powder, and salt.

  • In a medium bowl, rub lemon zest into the sugar for about a minute. Add eggs, whisk until smooth. Mix in Greek yogurt, vegetable oil, lemon juice, and vanilla extract until well combined.

  • Fold the wet ingredients into the dry ingredients.

  • Coat blueberries with 1 tablespoon flour, then gently fold them into the batter, saving ½ cup for topping.

  • Spoon batter into the muffin tin, filling 2/3 full. Tap the pan to settle the batter.

  • Top with remaining blueberries and streusel topping.

  • Bake for 15-18 minutes or until a toothpick comes out clean. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For extra crunch, add nuts like walnuts or pecans to the batter.

  • Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.

  • Reheat muffins in the microwave for 20 seconds or in the oven at 300°F (150°C) for 5-10 minutes.

Find it online: https://recipesbyjanet.com/ground-beef-and-gravy-over-mashed-potatoes/