Blueberry Streusel Muffins with Yogurt recipe
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Ingredients
- 2 cups all-purpose flour 2 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon grated nutmeg ¼ cup white sugar 6 tablespoons butter, melted 1 egg 1 cup low-fat yogurt 1 tablespoon vanilla extract 1 cup blueberries ½ cup all-purpose flour ¼ cup white sugar ¼ cup chopped almonds ¼ cup butter ½ teaspoon almond extract
Nutrition Info
- 259.5 caloriescarbohydrate: 32.5 gcholesterol: 42.2 mgfat: 12.2 gfiber: 1.4 gprotein: 5.1 gsaturatedFat: 6.6 gservingSize: -sodium: 243.1 mgsugar: 11.4 gtransFat: : -unsaturatedFat: : -
Directions Blueberry Streusel Muffins with Yogurt
Directions
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Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Combine 2 cups flour, baking powder, baking soda, nutmeg, and 1/4 cup sugar in a large bowl. Beat 6 tablespoons butter, egg, yogurt, and vanilla extract in a bowl. Pour yogurt mixture into flour mixture and mix until just combined, fold in blueberries. Divide batter evenly among prepared muffin tins.
Whisk together 1/2 cup flour, 1/4 cup sugar, and almonds in a small bowl. Cut in 1/4 cup butter and almond extract with a knife or pastry blender until mixture resembles coarse crumbs, sprinkle over muffin batter.
Bake in preheated oven until golden and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let cool in muffin cups for 5 minutes before removing to a wire rack.