These blueberry muffins are absolutely to die for. They are packed full of blueberries (antioxidants, anyone?), and the streusel topping provides a delicious sugary crunch. I also love cooking with yogurt whenever I can. Using greek yogurt in this recipe will add protein and provide the moist texture you love in a muffin!
1 package Duncan Hines Wild Maine Blueberry Muffin Mix
3/4 c. blueberry yogurt
2 large eggs
1 tsp. vanilla extract
1 c. fresh blueberries, rinsed and strained
1/4 c. packed light brown sugar
3 tbsp. all-purpose flour
1 tbsp. butter, at room temperature
Preheat oven to 400 degrees. Mist the bottoms of 12 muffin cups with vegetable spray.
Prepare muffin batter by placing the muffin mix in a large mixing bowl. Make a well in the center. In a small mixing bowl, combine the yogurt, eggs, and vanilla and stir with a fork until well combined. Pour the yogurt mixture into the well of the muffin mix. Stir wet and dry ingredients together with a wooden spoon until just combined. Fold the blueberries into the batter. Fill muffin cups 3/4 of the way full and set aside.
Prepare the topping by combining the brown sugar and flour in a small bowl. Add the butter, mashing it with a fork until the mixture is crumbly. Sprinkle a heaping teaspoon of the topping onto each muffin.
Bake 20 minutes.