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.

Sweet corn muffins

1 1/4 cup all purpose flour
3/4 cup corn meal
2 tsp baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup skim milk
1/4 cup oil
1/4 cup egg substitute

Mix dry ingredients. Add milk, oil and egg substitute. Stir just until we'll mixed.
Divide into lined muffin tins. I usually make 24 muffins with about 1/8 cup if batter in each. Bake at 400 for 15 minutes.
You can also make into 12 muffins if you want larger ones and bake 20 - 25 minutes
And you can pour the batter into a greased 8 x 8 baking pan and bake for 20 - 25 minutes.