Blueberry Lemon Muffins with Pistachio Crumb Topping

Preheat oven to 375℉. Prepare muffin tin with paper liners or grease with cooking spray.

Combine ingredients for crumb topping in a small bowl and set aside (see note below).

In a medium bowl, add flour, baking powder, baking soda, kosher salt and mix. Gently fold in sugar, egg, oil, yogurt, and lemon zest. This takes about 30 strokes or until you no longer see traces of flour.

Add 2 tablespoons batter to bottom of muffins liners. Add 4 blueberries on top of batter. Add another scoop of batter on top of blueberries, using remaining batter. Top with another 3 to 4 blueberries and pistachio crumb topping on top of the blueberries. Press crumb topping into batter gently.

Bake for 18–20 minutes.

Note: I used 1 tablespoon crushed pistachios and used the pistachio crumb topping on 6 of the muffins and crumb topping without pistachios on the other half. Just leave out the pistachios until you add the topping to the first 6 and then mix in 1 tablespoon of pistachios for the other 6 muffins.