Heeeeyy! I am currently in arrid Nevada, getting ready for my friends wedding, we have poolside plans, drinks, silly bachelorette festivities, baby-niece play time, and about a billion other things in the game plan before I leave next week.

Every time I travel solo, I always miss Sean a ton. I also always try to make him a little something, to remind him how much he misses me…ha! This time I made him these muffins, classic blueberry with a little sugary streusel for good measure, and yogurt for moisture.

Blueberry Muffins w/ Streusel

Adapted from this recipe. 

1 cup all-purpose flour

6 Tablespoons sugar

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1 egg, beaten lightly

1/2 cup plain yogurt

3 Tablespoons olive oil

2 Tablespoons milk

1 teaspoon vanilla extract

1/2 cup blueberries

Streusel

3 Tablespoons flour

3 Tablespoons sugar

2 Tablespoons butter

pinch of salt and cinnamon

Preheat the oven to 350*F. Line a muffin tin w/ 8 liners.

FOR STREUSEL: In a small bowl work the butter for the streusel into the flour, sugar, salt, and cinnamon until the mixture is crumbly. Set in refrigerator until ready to use.

In a medium bowl whisk together flour, sugar, baking soda, baking powder, and salt.

In a large measuring cup mix the egg, yogurt, oil, milk, and vanilla to combine well. Fold the wet mixture into the dry to just combine. Fold in the blueberries. Divide the batter evenly between the muffin cups and top with streusel. Bake for 15-18 minutes. Cool on wire racks for a few minutes before eating.