Blueberry Muffins With Streusel Crumb Topping
YOU’LL NEED:
»FOR BLUEBERRY MUFFINS:
»2 Cups all-purpose flour
»3 Teaspoons baking powder
»1/2 Teaspoon salt
»2 Large eggs ( or 3 small)
»1 Cup granulated sugar
»1 Cup yogurt
»1/2 Cup canola oil
»1 Teaspoon vanilla extract.
»2-1/3 Cups blueberries-fresh or frozen(thawed)-divided( 1 Cup goes in the batter and 1-1/3 Cup for topping)
»1-2 Tablespoon(s) flour.
»FOR STREUSEL TOPPINGS:
»1 Cup all-purpose flour
»2/3 Cup granulated sugar
»1 Stick salted butter-melted
»1 Teaspoon cinnamon
HOW TO MAKE:
1-First, preheat oven to 400ºF and line standard muffin pan with paper liners and set aside.
2-For the crumb topping, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly and set aside.
3-For the muffins, in a large bowl stir together flour, baking powder and salt and set aside.
4-Then in a medium bowl, whisk together eggs and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract.
5-Gradually Fold wet ingredients into dry ingredients and mix everything together by hand.
6-In a small bowl sprinkle 1 cup blueberries with 1 to 2 Tablespoon(s) flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.
7-Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
8-Place them in the oven and reduce the heat at 375ºF , bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.
9-Cool for 5 mins in the pan then remove muffins and cool on a wire rack.
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