Whole Wheat Blueberry Coffee Cake Muffins

• FOR THE STREUSEL TOPPING:
• 3/4 cups Brown Sugar
• 3/4 cups Whole Wheat Pastry Flour
• 1/4 teaspoons Cinnamon
• 1/4 teaspoons Sea Salt
• 1/4 cups Butter, Cold, Cut Into Small Pieces
• FOR THE MUFFINS:
• 2 cups Whole Wheat Pastry Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Sea Salt
• 3 whole Eggs
• 1 whole Banana, Mashed
• 1/2 cups Brown Sugar
• 1-1/4 cup Nonfat Vanilla Greek Yogurt
• 1 cup Fresh Or Frozen Blueberries

1. For the streusel topping:
2. In a bowl, mix together brown sugar, flour, cinnamon and salt. Mix in small butter pieces. Set aside.
3. For the muffins:
4. Preheat oven to 350u0b0F. Line a muffin tin with liners or spray well with nonstick spray.
5. In a small bowl, mix together flour, baking powder, cinnamon, baking soda and salt.
6. In a larger bowl, whisk together eggs, smashed banana, and sugar until smooth. Add in yogurt. Whisk for a minute or two (it will start out lumpy!) until combined.
7. Fold in the dry ingredients just until combined. Do not overmix! Last, gently fold in blueberries.
8. Fill the muffin tins almost halfway full with batter, then sprinkle with some of the streusel topping. Press stresuel topping down into batter a little bit.
9. Bake for 18-20 minutes, or until golden on top. Enjoy.
10. Recipe adapted from Food Network Magazine December 2012 issue.

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Taken from tastykitchen.com/recipes/breads/whole-wheat-blueberry-coffee-cake-muffins/ (may not work)