Blueberry Streusel Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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This is one of the best muffins. They melt in your mouth and my son just loves them. Ingredients:
2 cups all-purpose flour |
2 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon grated nutmeg |
1/4 cup white sugar |
6 tablespoons butter, melted |
1 egg |
1 cup low-fat yogurt |
1 tablespoon vanilla extract |
1 cup blueberries |
1/2 cup all-purpose flour |
1/4 cup white sugar |
1/4 cup chopped almonds |
1/4 cup butter |
1/2 teaspoon almond extract |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. Combine 2 cups flour, baking powder, baking soda, nutmeg, and 1/4 cup sugar in a large bowl. Beat 6 tablespoons butter, egg, yogurt, and vanilla extract in a bowl. Pour yogurt mixture into flour mixture and mix until just combined; fold in blueberries. Divide batter evenly among prepared muffin tins.
3. Whisk together 1/2 cup flour, 1/4 cup sugar, and almonds in a small bowl. Cut in 1/4 cup butter and almond extract with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over muffin batter.
4. Bake in preheated oven until golden and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let cool in muffin cups for 5 minutes before removing to a wire rack.
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