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Blueberry Muffin

This is one of our all-time favorite recipes. We love it with fresh blueberries, but if all you have is frozen, this recipe still turns out amazing.


2 cups all- purpose flour
1 TBSP baking powder
1/2 tsp kosher salt
2 eggs
1 cup granulated sugar
1/2 cup vegetable or canola oil
1/4 cup whole milk
1 cup plain, unsweetened greek yogurt
1/2 TBSP pure vanilla extract
1.5 cups frozen or fresh blueberries

Oat Crunch Topping:
1/4 cup light brown sugar
3/4 cups quick cook rolled oats


1. In a medium mixing bowl whisk together the flour, baking powder, and salt
2. In a separate medium mixing bowl whisk together the eggs, sugar, oil,milk, yogurt, and vanilla extract until smooth
3. Slowly add the wet mixture to the dry ingredients and whisk gentlyuntil combined, but some lumps exist. Do not over mix
4. If using frozen blueberries, rinse with a strainer under cold wateruntil water runs clear
5. Gently fold in the blueberries using a spatula
6. Line muffin pans with muffin liners
7. Portion batter into muffin liners; ~a scant 1/4 cup each, leavingsome room at the top for rising
8. Top with oat crunch topping, ~1TBSP per muffin.
9. Bake at 350° F for 25-28 minutes or until a toothpick comes out clean


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