Blueberry Muffins

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Muffins can be either the best thing in the world, or the worst. Think about it, you don’t often have a “this is pretty good” muffin. Its either dry and gross, or warm and moist and delicious. At least, that’s how my muffin experiences go. I have to say, I’ve overlooked muffins a lot in my baking conquests. There should be an ode to the muffin – not quite a cupcake, not quite a bread, just sitting out there in muffin land.

These muffins were amazing. Ah-mazing. I think the yogurt made a world of difference in keeping them moist and still fluffy. I highly recommend using fresh blueberries, and don’t go stingy on the streusel topping, load them up. They can take it. And be sure to eat one right out of the oven while it’s still warm.

Happy baking!

xo. Brie

Blueberry Muffins
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
2 large eggs ( or 3 small)
1 cup granulated sugar
1 cup plain greek yogurt
½ cup canola oil
1 teaspoon vanilla extract
2 1/2 cup blueberries-fresh or frozen(thawed)-divided( 1 1/2 cups goes in the batter and 1 cup for topping)
1-2 tablespoon flour

Streusel Topping:
1 cup all-purpose flour
⅔ cup granulated sugar
1 stick salted butter-melted
1 teaspoon cinnamon

Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.
To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly and set aside.

To make the muffins in a large bowl stir together flour, baking powder and salt and set aside.
In a medium bowl, whisk together eggs and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract (mixture should be pale and yellow)

Fold wet ingredients into dry ingredients and mix everything together by hand.
In a small bowl sprinkle 1 cup blueberries with 1-2 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.

Spoon batter into prepared muffin tins, filling about ⅔ of each cup. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
Place them in the oven and reduce the heat at 375F , bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.

Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

Recipe adapted from OMG Chocolate Desserts

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