1/2 c. vanilla or lemon yogurt
1/4 c. milk
1/3 c. firmly packed dark brown sugar
1/4 c. vegetable oil
1 egg
1 3/4 c. all-purpose flour
1 tbsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1 c. berries (black, blue or raspberries)

Cranberry - increase sugar 1/2 cup.

CRUMB TOPPING:

1/4 c. flour
2 tbsp. dark brown sugar
Dash cinnamon
2 tbsp. softened butter

Mix together until crumbly.

Preheat oven to 400 degrees. In bowl combine yogurt, milk, brown sugar, oil, and egg. In separate bowl stir together flour, baking powder, salt and baking soda. Fold in berries. Combine 2 mixtures, stirring only until dry ingredients are moistened. Spoon into muffin cups. Top with crumb topping. Bake 20-25 minutes. Makes 10-12 muffins.