Blueberry Muffins

Best Blueberry Muffins

• 2 c flour


• 1/2 c sugar


• 2 tsp baking powder


• 1/2 tsp baking soda


• 1/2 tsp salt


• 2 eggs, slightly beaten


• 1 c yogurt (lemon or vanilla - or experiment!)


• 1/2 c vegetable oil (or unsweetened applesauce)


• 1 c fresh blueberries, rinsed

Streusel Topping

• 1/4 c flour


• 1/3 c sugar


• 2 T butter

Heat oven to 400°.  In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.   In a seperate bowl, whisk together eggs, yogurt, and oil.  Add egg mixture to flour mixture all at once, and stir until just moistened.  Fold in blueberries.  Fill 14-16 lined muffin cups.

For streusel, combine flour and sugar.  Cut in butter until mixture resembles small crumbs.  Top each muffin with about 1 T streusel.  Bake 18-20 minutes, cool in pan 10 minutes.

Alternatively, preheat the oven to 375°, grease a 9x9 baking dish, and bake 25-30 minutes to make blueberry coffeecake.