Blueberry Muffins🫐

My kids’ favorite! I made half of the batter as shown in the video, and added chocolate chips to the other half before baking. Ingredients Muffin Batter: 2 cups all-purpose flour (divided) 1 egg 1 cup plain yogurt ½ cup milk 1 cup sugar (I used less, feel free to increase up to 1½ cups) ½ cup vegetable oil Zest of a lemon Juice of ½ lemon 1 cup fresh blueberries 1 tsp baking soda ½ tsp baking salt 1 tsp vanilla extract Streusel Topping: 4 tbsp flour 2 tbsp brown sugar + 1 tbsp white sugar 4 tbsp melted butter Blueberry Syrup: 1 cup blueberries 1 tbsp granulated sugar 1 tbsp lemon juice Instructions In a mixing bowl, whisk together the egg and sugar. Add oil, milk, yogurt, lemon juice, vanilla extract, and lemon zest. Mix well. Stir in 1 cup of flour, baking soda, and salt. In a separate bowl, toss the remaining 1 cup of flour with 1 cup of blueberries. Fold this mixture into the batter. To make the blueberry syrup: 4. In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat while lightly mashing the berries. Simmer briefly until slightly thickened, then remove from heat. To make the streusel topping: 5. In a small bowl, mix flour, brown sugar, white sugar, and melted butter until crumbly. To assemble and bake: 6. Line a muffin tin with paper liners. Divide the batter evenly into the cups. 7. Spoon a bit of blueberry syrup on top of each muffin, then sprinkle with the streusel topping. 8. Bake in a preheated oven at 200°C (400°F) for 25–30 minutes, or until golden brown and a toothpick inserted comes out clean. 9. Let cool slightly, then transfer to a cooling rack.