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!

Directions

Prepare the Muffins

Yields 12 muffins

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2. To prepare the topping, combine flour and sugars in a small bowl. Cut in butter cubes, mixing until topping resembles coarse crumbs. Set aside.

3. In a large bowl, place flour, sugar, baking powder, baking soda, and salt; mix to combine.

4. 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.

5. Line 12 muffin cups with paper muffin liners. Spoon about two to three tablespoons of batter into each cup, spreading with a spoon to cover the entire bottom of each liner.

6. Place a heaping teaspoonful of blueberry pie filling in the center of the batter in each cup.

7. Top with remaining batter until cup is three-quarters full, taking care to cover blueberry filling completely. Sprinkle with crumb topping.

8. Bake for 25–30 minutes, or until edges are lightly golden. Allow muffins to cool on a wire rack.

9. Once muffins have cooled, prepare the glaze by whisking all ingredients together until smooth. You may need to add a bit more sugar or lemon juice to get the right consistency. Drizzle glaze over muffins.

Credits

Food and Prop Styling by Renee Muller

Photography by Chavi Feldman

Recipe tags

Baked Blueberries Blueberry pie filling Buttery Chavi feldman Citrus Crumb topping Dairy Dairy desserts Greek yogurt Lemon glaze Lemons Muffins Pie filling Surprise