• 2 cups flour
• 1/2 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs lightly beaten
• 1 cup (8 oz.) lemon yogurt
• 1/2 cup canola oil
• 1 cup fresh or frozen blueberries

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt and oil, mix well. Stir into dry ingredients just until moistened. Fold in blueberries. Fill greased muffin cups 3/4 full.

Strueusel Topping

1/3 cup sugar

1/4 cup flour

2 T. butter

For topping, combine sugar and flour. Cut in butter until mixture resembles course crumbs; sprinkle on top of each muffin.

Bake at 400 degrees for 18-20 minutes or until done. Cool in pan 10 minutes before removing to wire rack.  Yield 1 dozen.