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To make the streusel topping, whisk together the flour, sugar and cinnamon.
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Add the butter and mix it into the dry ingredients, and mix with a fork until it resembles the texture of sand.
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For the muffins-preheat your oven to 350 degrees.
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Line 2 muffin/cupcake pans with liners.
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In a small bowl, toss blueberries with corn starch; set aside.
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In a large bowl blend sugar and butter.
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Add eggs, one at a time, mixing thoroughly each time.
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Add vanilla and yogurt, whisk to combine.
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In a separate bowl, combine flour, baking powder and salt.
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Slowly mix flour mixture into wet mixture.
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After flour has been combined fold in blueberries.
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Spoon batter into muffin liners ⅔ full.
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Sprinkle muffins with crumb topping and top with additional blueberries, if desired.
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Bake at 350 degrees for 17 minutes, or until a knife is inserted and when removed is clean.