These will work great with any berries. Just cut berries a little smaller if large.

Source: omgchocolatedesserts.com

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INGREDIENTS

2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
2 large eggs
1 cup sugar
1 cup yogurt (I use vanilla yogurt)
1/2 cup oil
2 tsp. vanilla
2 cups fresh raspberries
STREUSEL TOPPING
1 cup flour
2/3 cup sugar
1/2 cup butter, melted

Servings

INSTRUCTIONS

To make the muffins, in a large bowl stir together flour, baking powder, and salt and set aside. In a medium bowl, mix together eggs and sugar until combined. Mix in yogurt, oil, and vanilla extract. Fold in wet ingredients to dry ingredients and mix everything together by hand. Spoon batter into prepared muffin tin (2 Tablespoons in each cup). Cover the batter with the raspberries and then cover the raspberries with streusel topping. (Gently press berries into batter a bit.) Place them in the oven and reduce the heat to 375 degrees and bake about 18-20 minutes or until toothpick inserted into the center comes out clean. Cool for 5 minutes in the pan before removing. Place them on a wire rack to cool completely.

(Can add 1 Tbsp. grated lemon zest and 1 Tbsp. fresh lemon juice for a nice touch.)

NOTES

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Raspberry Streusel Muffins

2 cups flour 
1  Tbsp.  baking powder 
1/2 tsp. salt 
2 large eggs 
1 cup sugar 
1 cup yogurt (I use vanilla yogurt) 
1/2 cup oil 
2 tsp. vanilla 
2 cups fresh raspberries 
  STREUSEL TOPPING 
1 cup flour 
2/3 cup sugar 
1/2 cup butter, melted

Preheat oven to 400 degrees and line standard muffin pans with paper liners and set aside.  To make the crumb topping, in a small bowl whisk together flour and sugar, mixing well.  Then add melted butter and stir with a fork until crumbly and set aside.  (Stir with a fork once more just before putting on the muffins and the crumbly will be just right!)
To make the muffins, in a large bowl stir together flour, baking powder, and salt and set aside.  In a medium bowl, mix together eggs and sugar until combined.  Mix in yogurt, oil, and vanilla extract.  Fold in wet ingredients to dry ingredients and mix everything together by hand.  Spoon batter into prepared muffin tin (2 Tablespoons in each cup).  Cover the batter with the raspberries and then cover the raspberries with streusel topping. (Gently press berries into batter a bit.)  Place them in the oven and reduce the heat to 375 degrees and bake about 18-20 minutes or until toothpick inserted into the center comes out clean.  Cool for 5 minutes in the pan before removing.  Place them on a wire rack to cool completely.

(Can add 1 Tbsp. grated lemon zest and 1 Tbsp. fresh lemon juice for a nice touch.)

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Nutrition

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Serving Size: 1 Serving (81g)
Recipe Makes: 21 Servings

Calories: 325
Calories from Fat: 234 (72%)

Amt Per Serving		% DV

	Total Fat 26g	35 %
	Saturated Fat 5.7g	29 %
	Monounsaturated Fat 7.2g
	Polyunsanturated Fat 11.6g
Cholesterol 51.9mg		16 %
Sodium 4526.6mg		156 %
Potassium 33.7mg		1 %
Total Carbohydrate 23.1g		7 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 22.3g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 325

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