Muffins
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
1/2 tsp salt
2 tsp baking powder
1/2 cup vanilla yogurt thinned slightly with water*
1.5-2 cups blueberries, washed and dry
Juice of 1/4 lemon
Crumble Topping
1/4 cup flour
1/4 cup sugar (white or brown or a mixture)
3 TB butter, softened
sprinkle of cinnamon
Preheat oven to 375 degrees.
Cream the butter and sugar together using a hand mixer. Add in eggs one at a time, beating well in between. Add vanilla and mix.
Switch to a mixing spoon or fork and stir in flour, salt, baking powder, and yogurt.
Crush 1/2 cup of blueberries with a fork, and mix into batter. Toss remaining blueberries in a flour coating then fold into the batter. Squeeze in fresh lemon juice, about 1/4 of a lemon (or more or less to taste).
Line a 12 cup muffin tin with cupcake liners, and fill 3/4 with batter.
Mix together the crumble topping, and drop onto the tops of the muffins.
Bake for 25-30 min. Allow to cool and enjoy!
*Note: You can substitute the vanilla yogurt for milk, buttermilk, or plain yogurt.
