Now that school has started back up most of us barely have time to sleep, much less make breakfast. When it comes to choosing between the extra thirty minutes of sleep and making breakfast, I do not even bother opening my eyes before hitting the snooze button. But I have to admit, a grabbing a granola bar while rushing out the door can get kind of dull. So what is as easy to eat on the go as a granola bar? A muffin! So today I am sharing my favorite blueberry muffin recipe that'll brighten up your breakfast routine!
What you'll need:
-6 tablespoons of butter
-1/2 cup sugar
-1/2 cup brown sugar
-1 cup vanilla greek yogurt
-2 tablespoons of lemon zest or vanilla (or both)
-2 cups flour
-1 teasoon baking soda
-1 cup fresh blueberries
-for the topping (optional but delicious)
-1/2 cup flour
-1/2 cups sugar
-4 tablespoons butter
What to do:
-Preheat your oven to 350 and line your muffin tins.
-Mix the butter, sugars, and and until light & fluffy.
-Once light and fluffy, go ahead and add the yogurt, and mix until smooth and creamy.
-After that you'll add in your flour, baking soda, and lemon zest and mix until completely combined.
-Fold your blueberries into the batter with a spatula as to not smoosh any of them.
-Scoop the batter into your muffin tins, filling each liner no more than 3/4 of the way.
-For the topping melt the butter, mix it with the flour and sugar, and crumble the mixture on top of your pretty little muffins.
-Pop them in the oven for 15 to 20 minutes until the tops are nice and golden brown, and ta-da! You did it! (Feel free to celebrate with a muffin.)