Blueberry Crumb Muffins

INGREDIENTS:

Muffins

• 2 Cups Flour
• 3 Teaspoons Baking Powder
• 1/2 Teaspoon Salt
• 2 Large Eggs
• 1 Cup Sugar
• 1 Cup Yogurt
• 1/2 Cup Canola Oil
• 1 Teaspoon Vanilla
• 2 1/3 Cups Blueberries (fresh, or frozen and thawed) (1 cup in the batter and 1 1/3 cups to put on top)
• 1 3/4 Cup Milk
• 1-2 Tablespoons Flour (toss with blueberries)
• 2 Tablespoons Addy's Blueberry Meyers Lemon Freezer Jam OR Addy's Pomegranate and Blueberry Jam
• 1 Tablespoon Freshly Grated Lemon Zest

Crumb Topping

• 1 Cup Flour
• 2/3 Cup Brown Sugar
• 1 Stick Melted Unsalted Butter (salted will work if it is all you have)
• 1 Teaspoon Cinnamon

INSTRUCTIONS:

1. Pre-heat oven to 400 degrees.
2. Line standard muffin pan with paper liners and set aside.
3. Make crumb topping by combining all ingredients, then stir with a fork until crumbly. Set aside. 
4. Mix all the dry ingredients for the muffins in a bowl and set aside.
5. In a medium bowl, add the eggs, sugar (combining well) then add the yogurt, oil, Addy’s Jam, and vanilla. 
6. Fold wet ingredients into the dry and mix together by hand.
7. In a small bowl, add the 2 tbsp flour to the 1 cup of blueberries, then gently fold into the muffin mixture.
8. Spoon the batter into the muffin tins, filling approximately 2/3 full. Top with the remaining blueberries, then add the crumb topping. 
9. Place your muffins into the oven and reduce the temperature to 375 degrees.
10. Cook for 18-20 minutes or until a toothpick comes out clean.

Cool and enjoy!