Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup plain Greek yogurt
  • 1/2 cup melted unsalted butter
  • 1 large egg
  • 2 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh blackberries
  • 1/4 cup all-purpose flour (for streusel)
  • 1/4 cup brown sugar
  • 2 tbsp cold unsalted butter, cubed
  • 1/4 tsp cinnamon

Instructions:

  1. Preheat oven to 375°F (190°C) and line a 12-cup standard muffin tin with liners.
  2. Zest two lemons directly into the granulated sugar, rubbing the zest into the sugar to release essential oils.
  3. In a large bowl, whisk together the flour, sugar mixture, baking powder, and salt.
  4. In a medium bowl, whisk together melted butter, Greek yogurt, egg, lemon juice, and vanilla until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir with a spatula just until the flour streaks disappear; do not overmix.
  6. Toss blackberries in 1 tablespoon of the measured flour, then gently fold them into the batter.
  7. Spoon the batter into the muffin liners.
  8. Mix the streusel ingredients (flour, brown sugar, cold butter, and cinnamon) with your fingers until crumbly, then press onto the muffin tops.
  9. Bake for 20–22 minutes until the edges are golden and a toothpick inserted into the center comes out clean.