Ingredients:

• 1/2 cup plain, vanilla, or lemon yogurt
• 3/4 cup milk
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 4 tablespoons butter, melted
• 2 large eggs
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 cup fresh red raspberries or blueberries
• 1/2 cup chopped pecans or walnuts, optional

Topping:

• 1/4 cup all-purpose flour
• 2 tablespoons firmly packed brown sugar
• Dash cinnamon
• 2 tablespoons softened butter

Method:

• Heat oven to 400 degrees. Lightly grease and flour muffin cups or line with paper liners.
• In a big bowl combine yogurt, milk, granulated sugar, 1/4 cup brown sugar, melted butter, and egg. In separate bowl stir together flour, baking powder, salt and baking soda. Combine the mixtures, stirring only until dry ingredients are moistened.
• Gently fold in berries. Spoon into muffin cups.
• In a small bowl combine the topping ingredients with a fork until crumbly. Top muffins with crumb topping.
• Bake the muffins for 20 to 25 minutes.
• Makes about 12 to 15 muffins.