Blueberry Streusel Muffins with Yogurt

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup plain yogurt
• 2 teaspoons vanilla extract
• 1 cup fresh blueberries
• 1/2 cup brown sugar, packed
• 1/4 cup all-purpose flour
• 3 tablespoons cold butter, cubed

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease or line eighteen 2-1/2-inch muffin cups.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the yogurt and vanilla.
4. Add the flour mixture to the butter mixture and stir until just combined. Gently fold in the blueberries.
5. Divide the batter among the prepared muffin cups.
6. In a small bowl, combine the brown sugar, flour and butter. Cut in the butter with a pastry blender or two knives until the mixture is crumbly. Sprinkle over the muffins.
7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool for 5 minutes before removing from the pan to a wire rack.

Interesting Facts

• Muffins are the perfect breakfast treat.
• Streusel is a crumbly topping made with butter, sugar, and flour.
• Yogurt adds moisture and flavor to muffins.
• Fresh blueberries add a burst of flavor and color to the muffins.
• Muffins can be stored in an airtight container for up to 3 days.