Blueberry Yogurt Streusel Muffins

Directions

1. 1
   Preheat oven to 400. Spray 12 muffin cups with non-stick spray.
2. 2
   Remove the package of blueberries from the mix and set aside. Place the muffin mix in a large mixing bowl and make a well in the center.
3. 3
   Place the yogurt, eggs and vanilla in a small mixing bowl and stir with a fork to combine and break up the egg yolks. Pour the yogurt mixture into the well in the muffin mix.
4. 4
   Stir the wet and dry ingredients together just until combined, about 20 strokes.
5. 5
   Pour the reserved blueberries into a strainer, rinse them under cold water and drain well. Fold these into the batter along with the fresh berries. Stir another 10 strokes, just to combine. The batter will still be a little lumpy.
6. 6
   Spoon 1/3 cup batter into each muffin cup, filling it three quarters full.
7. 7
   To prepare the streusel topping, place the brown sugar and flour in a small bowl and stir together. Add the butter, mashing it with a fork until the mixture is crumbly. With your hands, sprinkle a heaping teaspoon of this topping on top of each muffin.
8. 8
   Bake the muffins until they are lightly golden and just spring back when lightly pressed with your finger, about 20 to 23 minutes.
9. 9
   Remove from oven and let cool 5 minutes on a wire rack before removing from pans. Cool for an additional 15 minutes before serving.