Ingredients :
Muffins
2 cups all-purpose flour
1 cup white sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
2 eggs
2/3 cup Greek yogurt (I used 2% plain, Chobani Greek yogurt)
2 cups blueberries
2 tablespoons flour (for berries)
Topping
2/3 cup brown sugar
1/3 cup flour (or more)
1 teaspoon cinnamon
2 tablespoons butter, room temperature
Instructions
Directions :
Preheat oven to 400 degrees Fahrenheit. Line muffin cups with muffin liners or grease muffin cups lightly.
In a medium bowl, mix together flour, white sugar, salt, and baking powder.
In a separate large bowl, add vegetable oil, 2 eggs, and Greek yogurt and whisk to combine.
Add flour mixture from step 2 to the liquid mixture in step 3 and mix just enough to combine.
In a separate medium size bowl (the one you used in step 2), combine blueberries with 2 tablespoons of flour. This is supposed to prevent berries from clumping together and sinking. Fold in the berries into the batter from step 4.
To make the topping:
Combine brown sugar, flour, cinnamon, and butter in a small bowl. Mix until you have crumb-like mixture.
Fill muffin cups with the muffin batter about 3/4 full. Sprinkle the streusel topping
over muffins. Bake for about 20 minutes in the oven.
