These moist muffins are sure to satisfy big breakfast or brunch appetites; they are also a favorite for picnics.

1. Preheat the oven to 400F. Grease 6 jumbo or 12 regular muffin tins. Wash and dry the blueberries. In a medium bowl, mix the flour, baking powder, salt and nutmeg.

2. Using an electric mixer on high speed, beat the butter and granulated sugar. Add the eggs, one at a time, beating after adding each. Add the vanilla; beat until fluffy. Stir in half of the flour mixture and then the yogurt. Stir in the remaining flour; fold in 2 1/2 cups blueberries.

3. To prepare the streusel topping, in a medium bowl, combine the flour and brown sugar. Using 2 knives, cut the butter into the flour and sugar until mixture resembles coarse crumbs.

4. Using a large ice-cream scoop, fill the muffin cups half-full with batter. Sprinkle the muffins with half the streusel. Top with the remaining batter; sprinkle with the remaining streusel. Sprinkle the muffins with remaining 1/2 cup berries; bake for 10 minutes. Reduce the heat to 375F and bake jumbo muffins for 20 minutes longer (bake regular muffins 10 minutes longer), or until a toothpick comes out clean. Cool the muffins in the pan for at least 10 minutes.