It all started with finding some cute cupcake holders on clearance at Target. Sandy pulled out an old recipe from a dear friend that she had at the cottage and we whipped up some classic breakfast muffins. I have been on a lemon kick this summer...so the lemon-blueberry combination was very fitting.
{ingredients not pictured: 1tsp of Vanilla and 2 cups of blueberries}
{the recipe calls for 8oz of lemon yogurt - I was able to add some extra protein with greek yogurt}
{1 zested lemon}
{dough will be thick but the blueberries will turn the muffins moist}
{random picture - but baking tip - if you have empty bins add water to them for even baking}
{"bake until you can't hear them anymore" Sandy}
Taste Tests:
Recipe:
Preheat oven to 400 degrees
Mix dry ingredients
Mix in wet ingredients
Fold in Blueberries (2 cups)
Add lemon zest - one lemon
Spoon heaping portions into cupcake pan
Sprinkle tops with granulated sugar
Bake for 18-20 minutes, depending on oven