Happy Memorial Day Weekend!! Yay… SO fabulous to have warm weather and a nice long weekend to enjoy it too 🙂

Blueberry Streusel Muffins are a wonderful breakfast or brunch for this weekend!

This recipe could easily be adapted with the berries you like best. It’s delightful with raspberries or even chunks of strawberries work too! I usually go with what’s on sale and they always turn out fantastic 🙂

Yield: 12

Blueberry Streusel Muffins

Name: Blueberry Streusel Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 2 Tbsp butter, softened; 2 Tbsp fat-free greek yogurt; 1/3 C sugar; 1 egg; 1 tsp vanilla extract; 2-1/3 C all-purpose flour; 4 tsp baking powder; 1/2 tsp sea salt; 1 C milk; 1-1/2 C fresh or frozen blueberries; Streusel:; 1/2 C sugar; 1/3 C all-purpose flour; 1/2 tsp ground cinnamon; 1/4 C cold butter

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

2 Tbsp butter, softened
2 Tbsp fat-free greek yogurt
1/3 C sugar
1 egg
1 tsp vanilla extract
2-1/3 C all-purpose flour
4 tsp baking powder
1/2 tsp sea salt
1 C milk
1-1/2 C fresh or frozen blueberries
Streusel:
1/2 C sugar
1/3 C all-purpose flour
1/2 tsp ground cinnamon
1/4 C cold butter

Instructions

In a large bowl, cream butter and sugar.
Add yogurt, egg and vanilla; mix well.
Combine flour, baking powder and salt; add to creamed mixture alternately with milk.
Fold in blueberries.
Fill 12 greased or paper-lined muffin cups two-thirds full.
In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly.
Sprinkle over muffins.
Bake at 375° for 25-30 minutes or until browned.
Cool for 5 minutes before removing to a wire rack.
Serve warm.
*If using frozen blueberries, use without thawing to avoid discoloring the batter.