Ingredients
- 3 cups minus 2 tablespoons flour
- 1 tsp baking soda
- 2 tsp baking powder
- Heavy pinch of salt
- Dash of Nutmeg
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 generous cup plain, unflavored yogurt (I used three small containers of Oikos Greek plain yogurt)
- 1 tsp vanilla
- 2 cups fresh blueberries
Preparation
Step 1
Preheat oven to 400 F degrees. Line muffin tin with liners. Prepare streusel.
In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
In another large bowl whisk together sugar, oil, vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.
Add blueberries to mixture and stir 3 times. (Don’t over mix!!! You don’t want to overwork the flour!)
Press 1 tablespoon of streusel into the bottom of the liner. Using an ice cream scoop, place one full scoop of batter into each baking cup. Sprinkle streusel on top of batter, gently pressing into batter.
Bake 18-20 minutes or until a toothpick comes out clean and the streusel has browned.
Cool in pan 5 minutes before removing to wire rack to cool completely.
Streusel
1/2 cup unsalted butter, softened and cubed
1 cup sugar
1 cup flour
2 tsp cinnamon
Place all ingredients in a medium bowl.
With your fingers, work the ingredients together. Almost like you’re playing with play-dough. Smash the dry into the butter, rolling it between your fingers.
Do this for at least 5 minutes until all the dry ingredients have been incorporated into the butter. You should feel the butter throughout the streusel and no dry should be left. It will be a uniform brown color and the consistency should be clumpy.