Last week ended up being a crazy week at my house and as a result I did very little cooking and consequently very little blogging. This week I am determined to get cooking and blogging. So I spent a good chunk of Monday in the kitchen cooking and photographing.
One of the things I whipped up was this batch of blueberry muffins. To give them a little crunch, I added an almond oatmeal streusel topping and to try to give them a little more protein I used non-fat Greek yogurt. They turned out nice and moist and aren’t overly sweet, but definitely sweet enough.
Come back tomorrow to see what else I’ve been busy making this week!
Blueberry Muffins with Almond Streusel Topping
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 stick butter, softened
- 2/3 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup non-fat plain Greek yogurt
- 1/2 cup milk (I used 1%)
- 1 pint fresh blueberries
Cool slightly and remove from muffin tin.
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