A delicious and light Lemon Blueberry Muffin is a great way to start your day! This unexpected and fresh muffin is perfect for sharing.
Author: Kate Scott
1/3cupplain or vanilla Greek yogurt
zest of 1 1/2 medium lemons about 2 teaspoons zestnot packed down
1cupfresh or frozenthawed and drained blueberries
Preheat oven to 400. Zest lemons. In 4 cup mixing bowl Lightly whisk egg, milk, Greek yogurt, and melted butter together. Add in flour, sugar, baking powder, salt, and lemon zest. Mix until just blended. Stir in blueberries being careful not to over stir. Evenly distribute lemon blueberry muffin batter evenly between 12 lined or greased muffin cups. Tops with a sprinkle of granola. Bake at 400 for 20 minutes. Muffins should be lightly browned on top.