My main squeeze appreciates a good lemony treat so I whipped up a batch of these beauties…so simple, there was really muffin to it!

A couple of tablespoons of If & When Moroccan preserved Meyer lemon paste made these absolutely the zest 🍋

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Moroccan Spiced Meyer Lemon and Blueberry Muffins

Author: Isis

Ingredients

Streusel Topping

• 1/2 cup flour
• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon
• 3 Tablespoons butter melted

Lemon Blueberry Muffins

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup granulated sugar
• 2 eggs
• 2/3 cup Greek yogurt
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 1/2 Tablespoons preserved Meyer lemon paste
• 1 cup blueberries

Instructions

Streusel Topping

1. Mix together the flour, sugar and cinnamon
2. Add melted butter and stir with a fork until crumbly
3. Refrigerate until ready to use

Lemon Blueberry Muffins

1. Preheat oven to 375 F degrees
2. Place muffins liners in muffin pan and set aside
3. Stir together the flour, baking powder, salt and sugar
4. Add the eggs, yogurt, oil, vanilla extract, lemon paste and mix to combine
5. Fold in the blueberries
6. Scoop about 1/4 cup of batter into each muffin cup
7. Top with the streusel topping
8. Bake 15 – 20 minutes or until a toothpick inserted in the center comes out clean
9. Enjoy!