Blueberry Muffins with Struesel Topping

This has got to be one of my favorite muffins. I love the blueberry filling, but the last two times I have made it without. Also, I have substitued yogurt for sour cream. Try and you won't be disappointed!

2 cups flour

1/4 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

1/2 cup sugar

1 1/2 tsp. vanilla

2 eggs

1 1/2 cups yogurt

4 Tbs. butter, melted

1 cup frozen blueberries

Blueberry Jam

Struesel:

1/4 cup sugar

2 Tbs. flour

2 Tbs. cold butter, chopped

Combine flour, salt, baking soda, and powder. Set aside. Beat together sugar, vanilla, eggs, yogurt, and melted butter. Add flour mixture to egg mixture. Fold in blueberries. Put small scoop of batter in prepared muffin tin, then put 1 tsp. of blueberry jam in the middle, then top with another scoop of batter. Top with struesel and bake for 15-17 minutes in a 375 degree oven.

Raisin-Zucchini Spice Muffins

Simple, yummy, and a great way to use some zucchini. We love these as a snack or else have it with breakfast.
Raisin-Zucchini Spice Cupcakes
1 package spice cake mix
1 1/3 cups water
1/4 cup oil
3 eggs
2 cups shredded zucchini
1/2 cup raisins
In a large mixing bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in zucchini and raisins. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.