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Lemony Raspberry OR Blueberry Crumb Muffins

These are fantastic!

List of Ingredients

2 c. flour
1/2 c. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 carton lemon yogurt (can use light) -- (8 oz.)
1/2 c. oil
1 t. grated lemon zest -- (just the outer yellow peel and none of the white because it's bitter)
2 eggs
1 to 1 1/2 cups raspberries or blueberries (frozen or fresh)

Topping:
1/3 c. sugar
1/4 c. flour
2 T. butter


Recipe

In large bowl, combine flour and all dry ingredients (except topping ingredients).

In a small bowl combine yogurt, oil, lemon peel, and eggs.

Add to dry ingredients; stir just until dry ingredients are moistened. Gently stir in raspberries or blueberries. (If they are frozen don't thaw).

Spray muffin pans with Pam and fill about 3/4 full.

Combine topping ingredients with pastry blender or fork until crumbly. Sprinkle topping over muffin batter.

Bake at 400 deg. for 18-20 minutes.


NOTES : If you don't like lemon, you could eliminate the lemon zest and substitute the lemon yogurt with plain yogurt or sour cream; however, I think the lemon yogurt and zest add great flavor.

I've even made these with chopped, fresh strawberries.