Ingredients: |
Ingredients: 1 (18.9 oz.) pkg. blueberry muffin mix
1 (6 oz.) container yogurt of your choice
2 large eggs
1 tsp. vanilla extract
1 c. fresh blueberries, rinsed and patted dry
Streusel Topping:
1/4 c. packed light brown sugar
3 T. all-purpose flour
1 T. butter, at room temperature
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Directions: |
Directions:Place rack in center of oven and preheat to 400ºF. Mist bottoms of 12 muffin cups with vegetable oil spray. Remove package of blueberries from muffin mix and set aside. Place muffin mix in large mixing bowl. Make a well in center. Place yogurt, eggs and vanilla in a small mixing bowl and stir with a fork to combine and break up yolks. Pour yogurt mixture into well in muffin mix. Stir wet and dry ingredients together just until combined. Pour reserved blueberries into a strainer, rinse under cold water, and drain well. Fold these blueberries into batter along with fresh berries. Stir about 10 strokes just to combine. Batter will still be a little lumpy. Spoon or scoop 1/3 c. batter into each prepared muffin cup, filling it 3/4 full. Set pan aside. Prepare streusel topping by stirring together brown sugar and flour in small bowl. Add butter, mashing it with a fork until mixture is crumbly. With your fingers, sprinkle a heaping teaspoonful of topping on each muffin. Bake muffins until they are lightly golden and just spring back when lightly pressed with your finger, 20-23 minutes for standard size or 25-28 for jumbo muffins. *Use whatever yogurt you have on hand; I've used many different flavors and they are great every time! |
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