Blueberry Yogurt Streusel Muffins

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 (19 ounce) package blueberry muffin mix
• 1 (6 ounce) container vanilla yogurt
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries, rinsed and patted dry
• 1/4 cup packed light brown sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon butter, at room temperature

Recipe

• 1 preheat oven to 400. spray 12 muffin cups with non-stick spray.
• 2 remove the package of blueberries from the mix and set aside. place the muffin mix in a large mixing bowl and make a well in the center.
• 3 place the yogurt, eggs and vanilla in a small mixing bowl and stir with a fork to combine and break up the egg yolks. pour the yogurt mixture into the well in the muffin mix.
• 4 stir the wet and dry ingredients together just until combined, about 20 strokes.
• 5 pour the reserved blueberries into a strainer, rinse them under cold water and drain well. fold these into the batter along with the fresh berries. stir another 10 strokes, just to combine. the batter will still be a little lumpy.
• 6 spoon 1/3 cup batter into each muffin cup, filling it three quarters full.
• 7 to prepare the streusel topping, place the brown sugar and flour in a small bowl and stir together. add the butter, mashing it with a fork until the mixture is crumbly. with your hands, sprinkle a heaping teaspoon of this topping on top of each muffin.
• 8 bake the muffins until they are lightly golden and just spring back when lightly pressed with your finger, about 20 to 23 minutes.
• 9 remove from oven and let cool 5 minutes on a wire rack before removing from pans. cool for an additional 15 minutes before serving.