Blueberry Streusel Muffins

This recipe comes from a website that apparently no longer exists because I hoped to find it so I wouldn't have to type the entire recipe in by hand. No such luck.

Prep time: 15 minutes
Baking time: 30 minutes
Makes 6 jumbo or 12 regular muffins

Ingredients
For the muffins
3 c. fresh blueberries, divided
2 1/4 c. all purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
3/4 c butter at room temp
1 c granulated sugar
2 large eggs
2 tsp vanilla extract
1 container (8 oz) lemon yogurt

For the Streusel
1/2 c all purpose flour
1/3 c packed brown sugar
1/4 c butter

Directions
1. Preheat the oven to 400 degrees. Grease 6 jumbo or 12 regular muffin tins. Wash and dry the blueberries. In a medium bowl, mix the flour, baking powder, salt and nutmeg.

2. Using an electric mixer on high speed, beat thhe butter and granulated sugar. Add the eggs, one at a time, beating after adding each. Add the vanilla; beat until fluffy. Stir in half of the flour mixture and then the yogurt. Stir in the remaining flour; fold in 2 1/2 c. blueberries.

3. To prepare streusel topping, in a medium bowl, combine the flour and brown sugar. Using two knives, cut the butter into the flour and sugar until mixture resembles coarse crumbs.

4. Fill the muffin cups half-full with batter. Sprinkle the muffins with half the streusel. Top with the remaining batter; sprinkle with the remaining streusel. Sprinkle the muffins with the remaining 1/2 cup berries; bake for 10 minutes. Reduce heat to 375 degrees and bake jumbo muffins 20 minutes longer (bake regular muffins 10 minutes longer), or until a toothpick comes out clean. Cool muffins in the pan for at least 10 minutes.

I thought these muffins were just fine and nothing spectacular. Big Chubb loved them, and I can't remember how the Little Chubb felt about them. We only had Greek yogurt when I made them and so the muffins had a very distinct Greek yogurt taste. And, I felt they were a little too moist. But, that was what Big Chubb liked about them.