Blueberry Streusel Muffins with Yogurt Good Recipes

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Thursday, 3 September 2015

Blueberry Streusel Muffins with Yogurt

"This is one of the fine muffins. They melt to your mouth and my son just loves them."

Ingredients :

2 cups all-reason flour
2 half teaspoons baking powder
half teaspoon baking soda
half of teaspoon grated nutmeg
1/four cup white sugar
6 tablespoons butter, melted
1 egg
1 cup low-fat yogurt
1 tablespoon vanilla extract
1 cup blueberries
half of cup all-purpose flour
1/four cup white sugar
1/four cup chopped almonds
1/4 cup butter
1/2 teaspoon almond extract

Instructions :

Prep : 15M	Cook : 12M	Ready in : 50M

Preheat oven to 375 stages F (a hundred ninety tiers C). Grease 12 muffin cups or line with paper muffin liners.
Combine 2 cups flour, baking powder, baking soda, nutmeg, and 1/4 cup sugar in a huge bowl. Beat 6 tablespoons butter, egg, yogurt, and vanilla extract in a bowl. Pour yogurt combination into flour aggregate and mix until simply mixed; fold in blueberries. Divide batter evenly among organized muffin tins.
Whisk collectively half of cup flour, 1/four cup sugar, and almonds in a small bowl. Cut in 1/4 cup butter and almond extract with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over muffin batter.
Bake in preheated oven until golden and a toothpick inserted into the center of a muffin comes out smooth, about 20 mins. Let cool in muffin cups for 5 minutes earlier than getting rid of to a twine rack.

Notes :

This recipe may be without problems doubled. You also can alternative 2 cups all-motive flour with 1 cup all-cause flour and 1 cup entire wheat flour.

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