Blueberry Muffins: Ingredients: Wet: Eggs - 2 Yogurt - 1 Cup (285g) Canola oil - 1/2 Cup (120ml) Vanilla extract - 1 tsp (4ml) Dry: All-purpose flour - 2 Cups (250g) Baking Powder - 3˝ tsp (16g) Salt - 1/2 tsp (3g) Sugar - 1 Cup (200g) Blueberries: Blueberries - 1 cup (125g) Flour - 1 Tbsp (16g) Crumble Topping: All-purpose flour - 1 Cup (125g) Sugar - 1/2 cup (100g) Butter (melted) - 1/2 Cup (110g) Cinnamon - 1tsp (3g) Directions: For the crumble topping add to a bowl: All-purpose flour - 1 Cup (125g) Sugar - 1/2 cup (100g) Butter (melted) - 1/2 Cup (110g) Cinnamon - 1tsp (3g) And mix until crumbly and set aside. In a bowl mix together: All-purpose flour - 2 Cups (250g) Baking Powder - 3˝ tsp (16g) Salt - 1/2 tsp (3g) Sugar - 1 Cup (200g) Then in a separate bowl whisk together: Eggs - 2 Yogurt - 1 Cup (285g) Canola oil - 1/2 Cup (120ml) Vanilla extract - 1 tsp (4ml) Create a well in your dry ingredients and add in the wet ingredients and fold together. Prep the blueberries by mixing them together with Flour - 1 Tbsp (16g) until well dusted. Gently mix in the flour-dusted blueberries in with the batter. Fill your muffin tin(s) to about 3/4 full with the batter and cover generously with the crumble topping. Bake at 375F (190C) for 20-25 minutes or until a toothpick comes out clean. Remove muffins to cool. Enjoy. Notes: - Not too many notes for this one. Use different berries or add in some chocolate chips for some variation. - These save very well for a few days, but i doubt they’ll last that long. - The batter will be thicker than you might expect. This is normal.