Favorite Mini

Blueberry Muffins



– 1 cup all-purpose flour – 1/3 cup sugar (or maple syrup) – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/4 teaspoon salt – 1 cup plain Greek whole milk yogurt (or regular style yogurt) – 1/4 cup unsalted butter (melted and slightly cooled) – 2 eggs (lightly beaten) – 2 teaspoons pure vanilla extract – 1 cup blueberries – 1 tablespoon fresh lemon zest and fresh lemon juice


In a medium bowl, stir together the flour, sugar, baking powder, baking soda, and salt.


In another bowl, stir together the yogurt, eggs, butter, and vanilla.


Gently stir the yogurt mixture into the flour mixture.


Stir in the blueberries.


Divide batter among the prepared muffin tin, filling about to the edge. (You'll use about 1 ½ tablespoon in each mini muffin cup.)


Bake for 10-12 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.


Remove from the oven and let cool in the pan for 2 minutes. Then carefully transfer muffins to a wire rack to cool fully.