Lemon Raspberry Muffins

Preheat oven to 375 F. Combine 2 cups flour, the first amount of sugar, baking powder and salt in a large bowl. Make a well in the center of the dry ingredients.

In a smaller bowl mix together the yogurt, oil, eggs, lemon zest and juice. Add this into the dry ingredients and stir until blended.

In a small bowl, toss together the berries and 2 tablespoons of flour. Fold berries into batter along with the chocolate chips. Using a large cookie scoop, fill each well of a greased 12-count standard size muffin pan about 2/3 full.

Combine remaining 2 tablespoons of flour and the second amount of sugar in a small bowl then cut in the cold butter. Sprinkle streusel over the top of the muffins.

Bake at 375 F for 20-25 minutes or until golden brown. Remove pan from oven. Remove muffins from pan and let them cool on a wire rack.