Lemon Blueberry Yogurt Muffins

I got this recipe from Lovely Little Kitchen. It makes a HUGE batch of muffins, so I ended up freezing half of the batter for later, but "later" will probably come sooner than I anticipated! These muffins are moist and flavorful, and the fruits you put in are fresh! It's hard to eat just one :) And the streusel topping is so yummy, it's hard not to eat it right off the top!

Lemon Blueberry Yogurt Muffins

makes at least 24 muffins

Streusel Topping
5 tbsp COLD cubed butter
just under 1 C flour (the original recipe calls for 1 C, but I found that to be a little too much)
1/2 C sugar

1. Pour flour, sugar, and COLD, cubed butter into medium bowl. Using knife or forks, but the butter into the flour/sugar mixture until you have pea sized crumbs.

Muffins

3 C flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 C vegetable oil

1 1/2 C sugar

2 eggs

1 C yogurt

zest of 1 lemon (or a little more!)

2 tbsp fresh lemon juice (or a little more!)

2 C blueberries

1. Preheat oven to 350°. Line muffin tin with paper liners.

2. In medium bowl, mix flour, baking powder, baking soda, and salt. Set aside.

3. In large bowl, blend sugar, oil, and eggs on medium speed until smooth.

4. Add yogurt, lemon zest, and lemon juice and blend until well-combined.

5. Gradually add the flour mixture on low speed and mix until flour is incorporated.

6. Gently fold in the blueberries.

7. Scoop the batter into the muffin cups, filling each one about 2/3 full.

8. Top each muffin cup with ~1 tbsp of the streusel topping.

9. Bake for 22-26 minutes, or until they just begin to turn golden brown on top.

10. Remove the muffins from tin to allow them to cool.

Serve with a glass of milk and enjoy!!!

Banana Oatmeal Muffins

I found this recipe for banana muffins on pinterest (originally from this blog) and decided to give them a shot.  They are DELICIOUS with a little cream cheese for breakfast! And they're healthy! It's my new go-to recipe for when I have too many over-ripe bananas (gag me) :)

Banana Oatmeal Muffins

Makes 12 muffins

2 1/2 C old-fashioned rolled oats (NOT the quick cooking kind)

1 C plain low fat Greek yogurt (I used Mountain High instead because that's what I had on hand.)

2 eggs

3/4 C sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

3 bananas (or maybe 4, if you like a strong banana flavor)

1. Preheat oven to 400°F. Spray tin with cooking spray (apparently, paper muffin tin liners don't work well with this recipe, but foil ones do. I just used cooking spray.)

2. Place all ingredients in blender and blend until oats are smooth (add oats a little at a time then add liquids; stir a few times throughout).

3. Divide batter among wells and bake for 20-25 minutes, or until toothpick comes out clean (I baked them a bit shorter because my oven is weird; watch them carefully).

I halved this recipe and it worked fine, but I did put in 2 bananas (what are you going to do with the leftover half of a black slimy banana anyway) and the muffins tasted perfectly banana-ey.  I definitely wouldn't use less than 3 bananas for a full recipe, maybe even go to 4.  I hope you enjoy them! :)