We love muffins around here. It’s one of those guaranteed breakfasts that the boys will eat without complaining. (Unlike most other meals.) These blueberry lemon muffins are full of added goodness with greek yogurt and the swapping of some of the white flour for whole wheat flour. They can be made with fresh blueberries which, thanks to grocery suppliers, are always in season these days or frozen. If you’re using frozen toss the blueberries in a little bit of flour so they don’t stain your batter purple. Not that the boys would complain about purple food but aesthetics and all. I top these little cuties with a lemon glaze. Just because.
Preheat that oven to 350 degrees and pop some muffin liners into a muffin pan and get mixing.
Mix the dry ingredients and set aside.
Blend the eggs, sugar and oil either with a stand mixer or hand mixer.
Add the yogurt and continue to blend until incorporated. Add the dry ingredients slowly and blend thoroughly before folding in the blueberries. Fill the muffin tins 2/3 full and bake at 350 degrees for 27-29 minutes.
Drizzle with lemon glaze if desired.
Grab em’ fresh out of the oven or freeze for later.