Blueberry Streusel Muffins
1/2 c. butter, softened
1/2 c. sugar
1/4 c. muscovado sugar (light or dark brown is fine)
2 large eggs
1/2 c. Greek yogurt (my preference)
2 tsp. vanilla extract
1 3/4 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/4 c. milk
1 1/2 c. fresh or frozen (unthawed) blueberries
1/2 c. muscovado sugar
1/2 c. toffee bits (Bits o' Brickle)
1 tsp. cinnamon
Preheat oven to 425. Spray a muffin tin with nonstick spray and set aside.
First make the streusel. Combine the muscovado sugar, toffee bits and cinnamon and set aside.
In a large bowl, whisk together the flour, baking soda, baking powder and salt. Pour the wet ingredients into the dry and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain.
Layer 1 T. batter in the bottom of each muffin tin. Top each with a little of the streusel topping.
Now fold in the blueberries with a rubber spatula. Mix as little as possible. Add more batter onto the top of the streusel with a big scoop of batter. Fill to the top. Top with more streusel - be generous.
Place in the oven for 5 minutes; then lower the temperature to 350 and bake for about 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time for the muffins to cook is 20-23 minutes.
Cool in the pan for 10 minutes, then gently remove from the muffin pan and continue cooling on a wire rack.
A morning treat that quickly disappeared!