Berry Muffins

A nice way to use seasonal berries.

• Ready In: 40 mins
• Yields: 12 muffins

Ingredients

• Muffins

• 1⁄2 cup vanilla yogurt or 1⁄2 cup lemon yogurt
• 1⁄4 cup milk
• 1⁄3 cup  packed dark brown sugar
• 1⁄4 cup  vegetable oil
• 1  egg
• 1 3⁄4 cups flour
• 1  tablespoon baking powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon baking soda
• 1  cup blueberries or 1  cup blackberries or 1  cup raspberries

• Crumb Topping

• 1⁄4 cup flour
• 2  tablespoons  packed dark brown sugar
• 1  dash cinnamon
• 2  tablespoons butter, softened

Directions

1. Preheat oven to 400º. Grease a muffin pan or use paper muffin cups.
2. In a bowl, combine yogurt, milk, brown sugar, oil and egg. Mix well.
3. In a separate bowl, stir together flour, paking powder, salt and baking soda.
4. Stir wet ingredients into dry and then carefully fold in berries. Stir only until dry ingredients are moistened.
5. Fill muffin cups 2/3 full with mixture and top with crumb topping.
6. Bake 20-25 minutes.
7. Crumb topping:
8. In a small bowl, combine flour, brown sugar, cinnamon and butter. Stir together until crumbly.