Saturday, September 21, 2013

Blueberry Streusel Yogurt Muffins

Blueberry Streusel Yogurt Muffins

Preheat oven to 375.

Muffins  -

2 cups flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
Mix together in a large bowl

1 cup low fat yogurt ( I used blueberry Greek yogurt)
6 tbsp margarine, melted
1 egg
1 tbsp vanilla
Beat until blended.

Add yogurt mixture to the bowl of dry ingredients and stir just until mixed. 
Stir in
1 cup blueberries ( I used frozen but rinsed them with warm water to thaw them a little first)

Spoon into 12 greased muffin cups.   I used the paper liners but should have sprayed them with oil - the paper stuck on the bottom of the muffins and was quite a mess to remove)

Streusel topping -
1/2 cup flour
1/4 cup sugar
1/4 cup margarine
Use a pastry blender or knives to cut the margarine into the flour and sugar until you have coarse crumbs.  Spoon onto the muffin tops.  There was plenty of streusel and I piled it on top.

Bake for 20 minutes (I had to bake 25) until golden brown.  Let cool in the pan for 5 minutes before removing to a rack.

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