Sunday, April 24, 2011

Blueberry Muffins

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.