Blueberry Yogurt Muffins :

Muffin Ingredients:

1/2 cup vanilla yogurt

3/4 cup milk

3/4 cup granulated sugar

1/4 cup brown sugar, packed

4 tablespoons butter, melted

2 large eggs (or 1/2 cup egg substitute)

2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon baking soda

1 cup blueberries

Topping:

1/4 cup all-purpose flour

2 tablespoons firmly packed brown sugar

Dash cinnamon

2 tablespoons softened butter

Preparation:

Heat the oven to 400°. Lightly spray the muffin cups with cooking spray or put cupcake liners into the cups.

In bowl combine yogurt, milk, granulated sugar, brown sugar, melted butter, and eggs. In a separate bowl stir together flour, baking powder, salt and baking soda. Combine the mixtures, stirring only until dry ingredients are moistened. Gently fold in berries. Spoon into muffin cups.

In a small bowl combine the topping ingredients with a fork until crumbly. Top muffins with crumb topping.

Bake the muffins for 20 to 25 minutes if you are making 12 large muffins.  If you are making mini-muffins then the cook time will be shorter.

This recipe was printed from Life and Kitchen.