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blueberry yogurt muffins with streusel topping

Blueberry Yogurt Muffins

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Ingredients
  

  • 3/4 cup granulated sugar
  • 1/4 cup canola oil
  • 1 egg
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 1/4 cup skim milk
  • 1 cup Greek vanilla yogurt I used Siggi's vanilla yogurt
  • 1 cup all purpose flour
  • 1/2 cup white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries (thawed)

Streusel Topping

  • 1/4 cup white whole wheat flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons butter (cold)

Instructions
 

  • Preheat oven to 425°F and coat a muffin pan with butter or non-stick cooking spray.
  • In a large bowl combine sugar oil and egg. Mix well.
  • Add vanilla, lemon juice, milk and yogurt. Mix well.
  • Stir in flour, baking soda, baking powder and salt. Once combined fold in blueberries.
  • Add the batter to the muffin pan.
  • In a small bowl, combine streusel ingredients. Using a fork or your hands, stir the mixture until the butter is evenly distributed.
  • Sprinkle streusel topping over each muffin.
  • Bake for 16-18 minutes or until muffins are light golden brown and an inserted toothpick comes out clean.
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