Best Ever Blueberry Muffins

I love, love, love blueberries! I eat them every morning on top of my Quaker Low-Sugar Maple & Brown Sugar Oatmeal. I'm serious - I eat the same breakfast every single morning and I don't get tired of it. If I like something, I stick with it.....guess I'm just wierd like that. I'm not a big breakfast person anyway - I'm more of a lunch and dinner kind of girl.

Anyway, I made these Blueberry Muffins a couple of weekends ago and boy are they yummy.

If you are a blueberry fan you should give them a try too.

Best Ever Blueberry Muffins

adapted from baked perfection

2 eggs

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup canola oil

1 tsp vanilla extract

2 cups flour

1/2 tsp salt

1/2 tsp baking soda

1 tsp cinnamon

1/2 cup vanilla or plain yogurt

1 1/2 cups blueberries

Topping:

1/4 cup white sugar

1/4 cup flour

2 T butter, cubed

1 tsp cinnamon

Preheat oven to 400 degrees. Grease 12 muffin cups or line with paper liners.

In a medium bowl mix together flour, salt, baking soda and cinnamon.

In a large bowl beat together eggs and both sugars. Mix in oil, vanilla and yogurt.

Mix dry ingredients into wet ingredients. Do not over-mix, batter will be lumpy. Gently fold in blueberries. Scoop batter into muffin cups so they are 2/3 of the way full.

Combine topping ingredients. Mix with a fork and sprinkle over muffins before baking.

Bake in preheated oven for about 20 minutes.

Enjoy some blueberry goodness!