2 (5oz) containers blueberry yogurt (you can easily substitute with plain yogurt or sour cream - a little over a cup worth)
½ cup oil
1 tsp vanilla
1 pint blueberries + a little extra to sprinkle on top
1-2 TBSP flour
Streusel Topping:
1 cup flour
⅓ cup brown sugar
⅓ cup sugar
1 stick butter, melted
1½ tsp cinnamon
Instructions
Preheat oven to 400 degrees.
Line muffin pan with cupcake liners.
In a small bowl, to make streusel topping, combine all ingredients and stir with a fork until crumbly. Set aside. As the butter cools a bit, it will get more crumbly, which is perfect!
In a large bowl, whisk together eggs and sugar until combined.
Whisk in yogurt, oil, and vanilla until combined.
Add baking powder and salt.
Slowly mix in flour - fold into wet ingredients. Stir by hand.
In a small bowl, sprinkle blueberries with 1-2 TBSP flour until they are coated with a thin layer. Gently toss them into batter and fold in. Don't forget to set aside a few blueberries to sprinkle on top of batter later.
Spoon batter into paper lined muffin tin, filling each muffin about ⅔ full. Add 3-5 extra blueberries on top of each muffin batter cup.
Cover muffins with a generous portion of the streusel topping.
Place them in oven, reduce heat to 375 degrees.
Bake 18-20 minutes, or until toothpick inserted in the center comes out clean.
Cool for 5 minutes in the pan, remove muffins to wire rack to cool.
Recipe by Sweet Dash of Sass at http://sweetdashofsass.com/2020/03/blueberry-streusel-muffins/