Homemade Blueberry Muffins

<p>Heat oven to 400°F. Grease 6 cups in each of 2 (12-cup) muffin pans with cooking spray or line with paper liners, leaving open cups between greased cups. This extra space allows the muffin tops to expand without running into the next muffin top. If you don’t mind your muffin tops touching, feel free to use 1 (12-cup) muffin pan.</p>

<p>In a medium bowl, mix the Streusel ingredients with a fork until crumbly. Press the crumbs against the sides of the bowl and refrigerate while making the batter.</p>

<p>Place blueberries in a medium bowl. In another medium bowl, whisk the flour, baking powder, and salt until blended. Add 1 tablespoon of flour mixture to blueberries and toss to coat blueberries.</p>

<p>In a large bowl, whisk 1 cup sugar, yogurt, 1/4 cup melted butter, oil, eggs, and vanilla until well blended. Fold the flour mixture into the egg mixture until almost combined, a few lumps and streaks of flour are okay. Gently fold in the blueberries.</p>

<p>Divide batter evenly among the 12 greased or lined muffin cups. (Cups will be almost full). Crumble about 1 tablespoon of the streusel over the top of each muffin, piling any extra on top.</p>

<p>Place a baking sheet on the center rack of the oven. Bake one muffin pan at a time on top of the baking sheet (to catch any streusel that falls during baking) for about 25 minutes or until the tops of the muffins spring back to the touch and are golden brown on the edges.</p>