Blueberry Streusel Muffins

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Ingredients
Streusel

• 1/2 cup packed brown sugar
• 1/2 cup walnuts, chopped
• 1 teaspoon ground cinnamon

Muffins

• 1/2 cup unsalted butter softened
• 1/2 cup granulated sugar
• 1/4 cup packed light or dark brown sugar
• 2 large eggs, room temperature preferred
• 1/2 cup sour cream or yogurt
• 2 teaspoons vanilla extract
• 1 3/4 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup milk
• 1 and 1/2 cups fresh or frozen blueberries

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Directions

1. Preheat oven to 425°F.
2. Spray muffin pan with nonstick spray or line with cupcake liners. Makes 14 muffins.
3. Streusel: In a small bowl, mix together the brown sugar, nuts, and cinnamon.

Muffins:

1. In a medium bowl, beat the butter until smooth and creamy.
2. Beat in the granulated and brown sugars until creamed.
3. Add the eggs, yogurt, and vanilla extract.
4. In a large bowl, mix flour, baking soda, baking powder, and salt.
5. Pour the wet ingredients into the dry ingredients, and slowly mix with a whisk.
6. Add milk, and gently whisk until combined and little lumps remain.
7. Carefully fold in the blueberries with a wooden spoon or rubber spatula.
8. Layer in 1 Tablespoon of batter, then top with a little streusel, then more batter until the muffin tins or liners are full all the way up to the top. Top with more streusel. 
9. Bake 5 minutes at 425°F for initial rise of muffins, then lower the oven temperature to 350°F to complete baking for 18-21 more minutes or until the center is cooked. The total times these muffins take in the oven is about 23-26 minutes.
10. Serve warm.

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