Favorite Blueberry Yogurt Muffins

Moist, tender, and full of fresh blueberry flavor, these are a favorite breakfast and snack to share with the kids.

Ingredients:  – Whole wheat flour – Baking powder and baking soda – Blueberry yogurt – Honey  – Unsalted butter

1

– Blueberries – Eggs – Vanilla extract – Optional Add-Ins

Preheat the oven to 375 degrees F.  In a medium bowl, stir together the flour, baking powder, baking soda, and salt.

2

Grease a 12-cup standard muffin pan with nonstick spray. In another bowl, stir together the yogurt, honey, butter, eggs, and vanilla.

3

Gently stir the yogurt mixture into the flour mixture. I prefer a thick Greek-yogurt in this recipe, though it will work with regular. The muffins may be a little bit flatter.

4

Add the blueberries and lemon zest or cinnamon, if using, stirring gently to combine. I love using frozen wild blueberries since their flavor is so good.

5

Although, fresh or frozen blueberries will work well here. If your berries are very large, you will need to cut them in half.

6

Divide batter among the prepared muffin tin, using about ¼ cup batter in each cup. Bake for 16-18 minutes.

7

Bake until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Remove from oven, then transfer muffins to a wire rack to cool fully.

8

Serve at room temperature. Top these with butter, nut butter, or jam as desired. Dice up the muffins as needed for younger eaters.

9

Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days.

10

Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).