Blueberry Muffins with Streusel Topping

For Blueberry Muffins:

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
2 large eggs (or 3 small)
1 cup granulated sugar (I used about 1.5 cups)
1 cup yogurt (I used sour cream)
½ cup canola oil
1 teaspoon vanilla extract
2 cup blueberries-fresh or frozen(thawed)
1-2 tablespoon flour


For Streusel Topping:

1 cup all-purpose flour
⅔ cup granulated sugar
1 stick salted butter-melted
1 teaspoon cinnamon (I omitted this)

Instructions:

Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside. If you don't have liners, you can spray pan with oil (Pam).

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.

Gently fold blueberries into the batter.

Spoon batter into prepared muffin tins, filling about ⅔ of each cup. Cover the batter 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.