Yogurt makes these muffins OH so moist!!
Makes 8 jumbo muffins, or about 16 regular sized muffins.
Line desired muffin cups with paper liners.
Preheat oven to 375 degrees.
You can use regular Greek yogurt, but increase the vanilla extract to 1 tsp.
Muffin Ingredients:
2 c all purpose flour
3 tsp. baking powder
1/2 tsp. salt
2 extra large eggs
1 c granulated sugar
1 c vanilla Greek yogurt
1/2 c vegetable oil
Zest of 1 lemon
1/2 tsp vanilla extract
2 c fresh blueberries (1 cup in the batter, and 1 c for the topping)
1 Tbsp. all purpose flour (to mix with the berries for the topping)
Streusel Ingredients:
1 c all purpose flour
2/3 c granulated sugar
1 stick salted butter, melted
1 tsp ground cinnamon
Method:
Prepare the Streusel topping in a small bowl. Combine all 4 ingredients, stirring to incorporate.
Pour mixture onto a piece of parchment paper, and spread crumbs out to cool and dry.
For the muffins: In a medium bowl, combine the 2 c of flour, baking powder, and salt. Whisk together, set aside.
In a stand mixer, using a paddle attachment, mix together eggs, and sugar. Add yogurt, oil, lemon zest, and vanilla, mixing until smooth and pale yellow.
Add dry ingredients slowly, and mix only until blended (don’t over-mix). Remove the mixing bowl from the mixer.
Place 1 c of the blueberries into a small bowl, and toss gently with 1 Tbsp of flour. Pour into the batter,
and GENTLY fold the berries into the batter.
Fill muffin cups about 2/3 full. Top each muffin with the reserved 1 c of blueberries. Crumble the streusel topping with your fingers, into small pieces. Add desired amount of streusel to each muffin (about 2 Tbsp per muffin). Press in gently. More is MORE!!!
Bake in center of oven for 18 – 20 min for regular muffins, or 24 – 26 min for jumbo muffins. They should be golden on top, and a toothpick inserted in the center should come out clean.
Cool for a few min. in the pans, then remove to a wire rack to cool completely.
Serve warm!! They will last in the frig for a week, or freeze for up to 3 mo.
