Blueberry Streusel Yogurt Muffins

These blueberry yogurt muffins have a simple cinnamon streusel topping. The recipe makes six muffins.

Ingredients

• 100 grams all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 100 grams fat-free plain yogurt
• 2 large eggs
• 1 teaspoon vanilla extract
• 6 tablespoons Sukrin or another sweetener of choice
• 80 grams fresh blueberries
• 1 teaspoon butter
• 1 teaspoon sugar
• ¼ teaspoon ground cinnamon
• Cooking spray

Instructions

1. Preheat the oven to 180°C (350°F), gas mark 4. Lightly mist six muffin cases with cooking spray.
2. Reserve 1 level tablespoon of the measured flour for the streusel. Mix the remaining flour with the baking powder and baking soda.
3. In another bowl, whisk the yogurt, eggs, vanilla, and sweetener until combined.
4. Add the dry ingredients to the yogurt mixture and fold just until combined. Gently fold in the blueberries.
5. Divide the batter evenly among the six prepared cases.
6. Rub the reserved tablespoon of flour with the butter, sugar, and cinnamon to make crumbs. Sprinkle the mixture over the muffins.
7. Bake for 30–35 minutes, until lightly golden, a skewer inserted into a center comes out clean, and the centers reach 160°F (71°C).
8. Allow the muffins to cool slightly before serving.

Yield

Makes 6 muffins.

Storage

The cooled muffins can be frozen.