Blueberry Maple Muffins

Ingredients:

2 cups flour + 1 tbsp flour

2 tsp baking powder

½ tsp coarse salt

1 cup maple syrup + more for drizzling

½ cup unsalted butter, melted 

½ cup plain greek yogurt

1 tsp vanilla extract

2 eggs 

1 ½ cups fresh blueberries (or frozen thawed blueberries)

Streusel Topping:

⅔ cup all-purpose flour

⅓ cup (packed) light or dark brown sugar

⅓ cup tbsp unsalted butter, melted

Servings: 12 muffins

Preparation: 10 minutes

Total Time:  40 minutes

Kitchen Equipment: mixing bowls, muffin tin

Instructions:

1. Preheat the oven to 375F and grease the muffin tin with cooking spray or butter, or use paper liners.
2. In a small bowl toss the blueberries with 1 tbsp flour. Set aside.
3. In another small bowl make the streusel topping by mixing together with a fork the flour and brown sugar. Then stir in the melted butter until incorporated and use your fingers to form thick crumbs. Set aside.
4. In a bowl, combine the flour, baking powder and coarse salt. Set aside.
5. In a larger mixing bowl, whisk together the maple syrup, melted butter, yogurt, vanilla extract and eggs until smooth. Add in the dry ingredients and mix with a wooden spoon or spatula until combined. 
6. Then gently fold in the blueberries.
7. Divide the batter evenly among the muffin cups. (Use an ice cream scoop to make this step easier if you have one). Then sprinkle the streusel topping over each muffin; diving evenly between 12 muffins. Drizzle the tops of each muffin with about a ½ tsp maple syrup.
8. Bake for 24-26 minutes or until a toothpick inserted into a muffin comes out clean.
9. Let the muffins cool in the muffin tin for 10 minutes before removing them to fully cool on a cooling rack.
10. Store on the counter in a sealed container for up to 3 days.

Recipe Pro Tips:

• You can also substitute plain (non Greek) yogurt but the muffins might not rise quite as high.