Blueberry Streusel Muffins

By srumbel

This recipe could easily be adapted with the berries you like best. It’s delightful with raspberries or even chunks of strawberries work too! I usually go with what’s on sale and they always turn out fantastic
from the36thavenue.com

Ingredients

• Streusel:
• 2 Tbsp butter, softened
• 2 Tbsp fat-free greek yogurt
• 1/3 C sugar
• 1 egg
• 1 tsp vanilla extract
• 2-1/3 C all-purpose flour
• 4 tsp baking powder
• 1/2 tsp sea salt
• 1 C milk
• 1-1/2 C fresh or frozen blueberries
• 1/2 C sugar
• 1/3 C all-purpose flour
• 1/2 tsp ground cinnamon
• 1/4 C cold butter

Preparation

Step 1

In a large bowl, cream butter and sugar.
Add egg and vanilla; mix well.
Combine flour, baking powder and salt; add to creamed mixture alternately with milk.
Fold in blueberries.
Fill 12 greased or paper-lined muffin cups two-thirds full.
In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly.
Sprinkle over muffins.
Bake at 375° for 25-30 minutes or until browned.
Cool for 5 minutes before removing to a wire rack.
Serve warm.
*If using frozen blueberries, use without thawing to avoid discoloring the batter.