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Blueberry Streusel Muffins with Yogurt

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Blueberry Streusel Muffins with Yogurt

Directions

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Ingredients :

  • 2 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon grated nutmeg
  • ¼ cup white sugar
  • 6 tablespoons butter
  • melted
  • 1 egg
  • 1 cup low-fat yogurt
  • 1 tablespoon vanilla extract
  • 1 cup blueberries
  • ½ cup all-purpose flour
  • ¼ cup white sugar
  • ¼ cup chopped almonds
  • ¼ cup butter
  • ½ teaspoon almond extract
  • Methods :

  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • 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.
  • 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.
  • 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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