Blueberry Muffins

Instructions

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1. 1 Preheat the oven to 400°F. Lightly oil or spray a 12-cup muffin tin or line it with muffin liners.
2. 2 Make the crumble topping: In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Use your hands or a fork to work in the butter until the mixture is crumbly. Set aside while you make the muffin batter.
3. 3 Make the muffins: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. 4 In a large bowl, whisk together the yogurt, sugar, eggs, vegetable oil, milk, and vanilla.
5. 5 In a small bowl, toss the blueberries with ½ teaspoon flour.
6. 6 Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. Fold in the blueberries. Use a ⅓-cup measuring cup to divide the batter among the muffin cups. Evenly sprinkle with the crumble topping.
7. 7 Bake for 17 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.