Combine melted butter, sugar, eggs, yogurt, buttermilk, and extract in a mixing bowl. Sift in flour, baking powder and salt. Mix just until combined.
2 ¼ cups All Purpose Flour, Pinch Salt, ½ cup Kerry Gold Butter, 1 tbsp Baking Powder, 1 tsp Vanilla Extract, 2 tsp Lemon Extract, 2 eggs, 6 tbsp Greek Yogurt, 6 tbsp Buttermilk, 1 cup Raw Cane Sugar
Rinse blueberries and toss in 3 tbsp of flour to coat. Fold into batter gently.
1 pint blueberries
Combine ingredients for crumb topping. Consistency should resemble sand
⅔ cup All Purpose Flour, ⅓ cup Sugar, ¼ cup Unsalted Butter
Use muffin liners, or thoroughly butter your muffin wells. This recipe made 6 jumbo muffins, but would probably make a dozen standard size.
Use an ice scream scoop to fill your muffin pan. Top each muffin with the crumb topping. Gently press it into the batter to adhere it.
Bake for 5 minutes at 425 degrees, then 375 for 15.
While they are baking, mix together ingredients for glaze
3 oz cream cheese, Juice of 1 ½ medium sized lemons, ½ cup powdered sugar
Allow muffins to cool. Add glaze
Enjoy!!
