GREEK YOGURT BLUEBERRY MUFFINS

 ~ Midget Momma

2 eggs

1 c. sugar

4 T. unsalted butter, melted

1 1/4 c. Greek yogurt

2 c. flour

1 T. baking powder 

1/2 t. salt

1 1/2 c. blueberries, fresh or frozen

Preheat oven to 350 degrees and grease muffin tin or fill with liners.

In medium bowl, whisk eggs until light yellow, about 20 seconds. Stir in sugar until thoroughly combined. Slowly add melted butter, stirring as you pour it in. Add half of yogurt, whisking until just combined, then do the same with the second half. 

In another medium bowl, whish flour, baking powder, and salt together. Add blueberries to mixture and toss gently just to combine. Fold yogurt mixture into dry ingredients with a rubber spatula until dough forms and blueberries are evenly distributed. 

Fill prepared muffin cups about 2/3 full and bake 25-30 minutes, or until lightly browned and toothpick inserted in center comes out clean. Leave in pan for 5 minutes before transferring to cooling rack. 

Makes about 24 muffins.  

Notes: I've only made these with frozen blueberries and they turn out great.