Ingredients
- Streusel Topping:
- 2 cups blueberries
- 1 1/8 cup sugar
- 2 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 4 tablespoons butter melted and cooled
- 1/4 cup vegetable oil
- 3/4 cup plain yogurt
- 1/4 cup milk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 tablespoons granulated sugar
- 1 1/2 tablespoons brown sugar
- pinch of salt
- 1/4 cup flour
- 2 1/2 tablespoons warm melted butter
Preparation
Step 1
To make the streusel topping, combine the granulated sugar, brown sugar, salt and flour in a small mixing bowl. Once the dry ingredients are evenly mixed, slowly add the melted butter. Use a fork to combine until the mixture is evenly moistened and reaches a chunky consistency. Set aside.
Preheat your oven to 425 degrees.
To make the blueberry swirl mix, add 1 cup blueberries and 1 teaspoon of granulated sugar to a small saucepan.
Cook the swirl mixture for about 5 minutes over medium heat, mashing the berries with a spoon while stirring frequently.
When finished, the mixture should be thick and the berries broken down. Set aside and let cool to room temperature.
To make the muffins, whisk together the flour, baking powder and salt in a large mixing bowl.
In a separate mixing bowl, whisk the eggs and the remaining granulated sugar until thick.
Slowly whisk in the butter and oil into the egg mixture.
Whisk in the yogurt, milk, and vanilla into the egg mixture.
Next, slowly fold the egg mixture into the flour mixture, also adding the remaining 1 cup of blueberries as you go. Fold until just combined – batter should still be lumpy. Do not over-mix.
Fill your muffin tin with baking/muffin cups.
Use a large spoon to evenly fill all the muffin cups in your tin with the batter. The batter should completely fill the muffin cups.
Next, spoon about 1 teaspoon of the blueberry swirl mixture on top of each cup of batter. Use a skewer to carefully swirl the berry mixture into the center of the muffin batter.
Sprinkle the streusel topping on top of the muffins until covered. Remove any extra topping from the tin that falls in between the muffins so it doesn’t burn.
Place in the oven to bake until the topping is golden brown – about 17 minutes – and when you insert a toothpick into the center of a muffin it comes out with a few crumbs attached.
Rotate the muffin tin halfway through baking.
Remove from the oven and let the muffin tin cool for 5 minutes, then transfer the muffins to a wire rack and let cool.