Crunchy-topped blueberry muffins

This makes 12 medium-sized, very-yummy muffins.

For the topping

3 Tbsp	Plain flour
2 Tbsp	Sugar
1 Tbsp	Lemon rind, finely grated
1 Tbsp	Butter, chilled

For the muffins

½ cup	Sugar
1 cup	Plain flour
1 cup	Wholemeal flour
2 tsp	Baking powder
½ tsp	Baking soda
1 pinch	Salt
1 Tbsp	Lemon rind, finely grated (Main)
1 cup	Blueberries (Main)
1	Egg, lightly beaten
1 cup	Greek yoghurt, choose a plain, lite one
4 Tbsp	Canola oil

Directions

1. To make the topping, combine the flour, sugar and lemon rind in a small bowl. Grate in the butter then mix with your finger tips, until crumbly.
2. Preheat the oven to 190°C. Lightly spray a 12-hole muffin pan with oil.
3. Combine the dry ingredients in a bowl. Add the blueberries. Combine the egg, yoghurt and canola oil and stir into the dry ingredients, until just moistened. The batter will be thick.
4. Spoon into the prepared muffin holes. Sprinkle with the topping.
5. Bake for 20-25 minutes. Cool for 5 minutes then remove the muffins to cool on a wire rack.
6. The muffins will keep in the refrigerator in an airtight container for 2 days or in the freezer for up to a month.

More summer fruit baking from Jan

• Peachy cake
• Easy plum cobbler