Blueberry Streusel Muffins with Yogurt

Name: Blueberry Streusel Muffins with Yogurt
Total time: 50
Yield: 12
Ingredients: 2 cups all-purpose flour; 2 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon grated nutmeg; ¼ cup white sugar; 6 tablespoons butter, melted; 1 egg; 1 cup low-fat yogurt; 1 tablespoon vanilla extract; 1 cup blueberries; ½ cup all-purpose flour; ¼ cup white sugar; ¼ cup chopped almonds; ¼ cup butter; ½ teaspoon almond extract

Recipe by Diane Segal Teel from allrecipes.com

Dessert 50 Mins.

Ingredients

12 servings

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2 cups all-purpose flour
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2 ½ teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon grated nutmeg
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¼ cup white sugar
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6 tablespoons butter, melted
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1 egg
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1 cup low-fat yogurt

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1 tablespoon vanilla extract
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1 cup blueberries
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½ cup all-purpose flour
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¼ cup white sugar
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¼ cup chopped almonds
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¼ cup butter
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½ teaspoon almond extract

Instructions

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Combine 2 cups flour, baking powder, baking soda, nutmeg, and 1/4 cup sugar in a large bowl. Beat 6 tablespoons butter, egg, yogurt, and vanilla extract in a bowl. Pour yogurt mixture into flour mixture and mix until just combined; fold in blueberries. Divide batter evenly among prepared muffin tins.
Whisk together 1/2 cup flour, 1/4 cup sugar, and almonds in a small bowl. Cut in 1/4 cup butter and almond extract with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over muffin batter.
Bake in preheated oven until golden and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let cool in muffin cups for 5 minutes before removing to a wire rack.