​Ingredients :
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2 cups all-purpose flour
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3 tsp baking powder
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1/2 tsp salt
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2 large eggs
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1 cup granulated sugar
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1 cup vanilla yogurt
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1/2 cup canola oil
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1 tsp vanilla extract
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2 1/2 cup @hippieorganic blueberries (1 cup goes in the batter and 1 1/2 cup for topping)
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1–2 tbsp flour
Directions:
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Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.
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To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly and set aside.
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To make the muffins in a large bowl stir together flour, baking powder and salt and set aside.
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In a medium bowl, whisk together eggs and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract.
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Fold wet ingredients into dry ingredients and mix everything together by hand.
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In a small bowl sprinkle 1 cup blueberries with 1-2 tablespoons flour and toss them until all blueberries are coated with a thin layer of flour and then fold them gently in the batter.
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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.
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Place them in the oven and reduce the heat at 375F , bake about 20-22min minutes or until toothpick inserted in the center comes out clean.
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Let the muffins cool for 10-15 minutes. Enjoy!
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For Streusel Topping:
1 cup all-purpose flour
2/3 cup granulated sugar
1 stick salted butter-melted
1 tsp cinnamon