Best Ever Blueberry Muffins

These are the best blueberry muffins I have ever made.  I no longer make any of the other recipes that I have collected over the years.  This one is not dry and has just the right amount of tartness and sweetness all in one.

Best Ever Blueberry Muffins

Muffins:
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup granulated sugar
1 cup plain or vanilla yogurt
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 1/3 cups blueberries (fresh or frozen)
1 1/2 tablespoon flour


Topping:
 1 cup all-purpose flour
2/3 cup granulated sugar
1 stick of margarine or butter (Do Not Melt)
1 teaspoon cinnamon

Directions:
1. Preheat oven to 375 degrees.  Line muffin pans (makes approximately 18-20 muffins).
2.  To make the topping, in a small bowl, combine flour, sugar, and cinnamon.  Cut in the margarine with a knife or pastry blender until it is crumbly. Set aside.
3.   To make the muffins, combine flour, baking powder, and salt in a medium size bowl.
4.  In another medium size bowl whisk together eggs and granulated sugar.  Mix in yogurt, oil, and vanilla.
5.  Slowly combine the dry ingredients with the wet ingredients.
6.  In a small bowl sprinkle 1 cup of the blueberries with the 1 1/2 tablespoon of flour until they are completely coated.  Gently fold them into batter.
7.  Spoon batter into muffin pans filling each to about 2/3 full.  Cover the batter with the remaining blueberries and then cover the blueberries generously with the topping.
8.  Place them in the oven and bake for about 20 minutes or until completely baked.
9.  Let cool for a few minutes before removing them from the pan.