Prep 15 mins
Cook 20 mins
I like this recipe because it starts with a blueberry muffin mix and is fancied up with a few extra ingredients. Delicious and easy!
- 1 (19 ounce) package blueberry muffin mix
- 1 (6 ounce) container vanilla yogurt
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries, rinsed and patted dry
- 1⁄4 cup packed light brown sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon butter, at room temperature
- Preheat oven to 400. Spray 12 muffin cups with non-stick spray.
- Remove the package of blueberries from the mix and set aside. Place the muffin mix in a large mixing bowl and make a well in the center.
- Place the yogurt, eggs and vanilla in a small mixing bowl and stir with a fork to combine and break up the egg yolks. Pour the yogurt mixture into the well in the muffin mix.
- Stir the wet and dry ingredients together just until combined, about 20 strokes.
- Pour the reserved blueberries into a strainer, rinse them under cold water and drain well. Fold these into the batter along with the fresh berries. Stir another 10 strokes, just to combine. The batter will still be a little lumpy.
- Spoon 1/3 cup batter into each muffin cup, filling it three quarters full.
- To prepare the streusel topping, place the brown sugar and flour in a small bowl and stir together. Add the butter, mashing it with a fork until the mixture is crumbly. With your hands, sprinkle a heaping teaspoon of this topping on top of each muffin.
- Bake the muffins until they are lightly golden and just spring back when lightly pressed with your finger, about 20 to 23 minutes.
- Remove from oven and let cool 5 minutes on a wire rack before removing from pans. Cool for an additional 15 minutes before serving.