Blueberry Streusel Muffins

Blueberry Streusel Muffins

BattER:
2¼ cups plus 2 tablespoons fl our,
divided
¾ cup sugar
1 tablespoon baking powder
teaspoon salt
1¼ cups milk
¼ plus 2 tablespoons oil
½ cup plus 2 tablespoons yogurt
(equal to 1 6-ounce container)
½ teaspoon vanilla
1¼ cups fresh or frozen blueberries(not thawed)

toPPing:
¼ cup fl our
2 tablespoons sugar
2 tablespoons cold margarine

Preheat the oven to 400 degrees. Lightly grease 12 regular or 6 jumbo muffi n cups with margarine or oil, or line with paper liners.

For Batter: In a large bowl, combine 2¼ cups fl our, sugar, baking powder and salt. In a medium bowl, combine milk,oil, yogur t and vanilla. In another bowl, toss blueberries with remaining 2 tablespoons fl our. Add wet ingredients to dry ingredients and mix until just incorporated. Add blueberries and gently combine.

For Topping: In a small bowl, mix fl our and sugar and cut in margarine with a pastry cutter or with your fi ngers until mixture is crumbly.

Spoon batter into muffi n tin, fi lling each cup until almost full. Evenly sprinkle topping on each muffi n. Bake for 15 to 20 minutes for regular muffi ns or 20 to 25 minutes for jumbo, until muffi ns are golden and a toothpick comes out clean. Cool for 10 minutes in the pan and then transfer to a cooling rack and let cool completely. Store leftover muffinscovered at room temperature.

Yield: 12 REGULAR OR 6 JUMBO MUFFINS
Prep time: 30 MINUTES
Diffi culty: GG