Blueberry Muffin with Streusel topping

Little N loves blueberries. And no one wants to deprive her of them.  But recently A got more than she could possibly consume and I got into action .  The last time I made blueberry muffins was with chocolate chips. I was looking for something different and after looking at various recipes settled down to making muffins again. Muffins with a streusel topping.  This site -Whisk Affair has amazing pictures and the product looked very good.  I was not particularly taken in by what I read about the streusel topping;  It just seemed like sugar and fat and what would it do to the muffin ?  I was all wrong.  It does make a whole lot of difference... bake it and see for yourself.  Btw - streusel I am told in german means something scattered or sprinkled - very apt.

As usual the pics are a bit of a let down.  But don't go by them.  They were delicious.

Recipe for 12 muffins

All purpose flour - 1 cup
Baking powder - 3/4 tsp
Baking soda - 1/8 tsp
Unsalted butter - 58 gms
Sugar - 1/2 cup
Eggs - 1
Vanilla extract - 1/2 tsp
Yogurt - 1/2 cup
Blueberries - 1 cup

Streusel topping :

Sugar - 2 tbsp
All purpose flour - 1 tbsp
Olive oil or butter - 1 tsp

Get the Streusel ready - mix all the ingredients and keep aside.

Preheat oven to 180C
Line muffin tin with liners
Mix flour, baking powder, soda and salt in a bowl
In another bowl, add sugar and bowl and whisk till light and fluffy
Add the egg and mix again followed by the yogurt and vanilla

Now add the flour and whisk till just combined.  Fold in the berries
Pour batter in the prepared muffin try upto 1/3 the level
Sprinkle the streusel topping evenly on the muffins
Bake for 20-25 mins till tooth pick comes out clean
Remove from oven.  Cool a further 5 mins in the pan and then remove and cool thoroughly