BLUEBERRY STREUSEL MUFFINS slightly adapted from OMG CHOCOLATE DESERTS
DON’T just eat these for breakfast, they are PERFECT for ANY time of day.
MUFFINS
2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 LARGE eggs
1 cup granulated sugar
1 cup vanilla Greek yogurt
1/2 cup avocado oil
1 teaspoon PURE vanilla extract
2 1/3 cups thawed small WILD blueberries divided – 1 cup goes in the batter and 1 1/3 cups for topping
1–2 tablespoon WONDRA flour
- Preheat oven to 400°.
- Line standard muffin pan with paper liners and set aside.
- In a large bowl stir together flour, baking powder and salt and set aside.
- In a medium bowl, whisk together eggs and granulated sugar until combined.
- Whisk in yogurt, oil, and vanilla extract (mixture should be pale and yellow).
- Fold wet ingredients into dry ingredients and mix everything together by hand.
- In a small bowl sprinkle 1 cup blueberries with 1-2 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.
- Spoon batter into prepared muffin tins, filling about 2/3 of each cup.
- Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
- Place them in the oven and reduce the heat to 375°, bake 18-20 minutes or until the toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.
STREUSEL
1 cup all purpose flour
2/3 cup granulated sugar
1/2 cup butter, melted
1 teaspoon PURE cinnamon
- In a small bowl, whisk together flour, sugar and cinnamon.
- Add melted butter and stir with a fork until crumbly and set aside.