Greek Yogurt Blueberry Muffins

The fact that I don't have a go-to blueberry muffin recipe is beyond me. It's no secret that blueberries are my favorite fruit. And when Costco sells a box of fresh blueberries bigger than my head for $5, I cannot resist buying them. Immediately I got to work as to what I would bake with these babies, and Andrew mentioned muffins. Simple, delicious, and a great quick grab for breakfast when you're in a hurry. But as I went to search my recipe box for a blueberry muffin recipe, I came up empty handed. Seriously, what did people do before the Internet? All I had to do was type in "blueberry muffin" and thousands of recipes popped up. I got a few ideas from different recipes, and came up with this lighter & healthier version of a classic. 

Greek Yogurt Blueberry Muffins

Ingredients:

• 1 cup whole wheat flour
• 1 1/2 cups all-purpose flour
• 1 tbsp. baking powder
• 1/4 tsp. ground cinnamon
• 1/2 tsp. salt
• 2 cups fresh whole blueberries
• 1 egg + 1 egg yolk
• 1/2 cup truvia sugar substitute (or 1 cup granulated sugar)
• 1 tsp. vanilla extract
• 1 cup plain greek yogurt
• 1/2 cup almond milk
• 1 lemon, juiced

Preheat oven to 425 degrees. Prepare muffin tin by spraying with non-stick cooking spray or placing muffin liners in the tin. 

In a large bowl, whisk together the flours, baking powder, cinnamon and salt. Fold in the blueberries. Set aside. 

In a medium bowl, whisk together the egg, egg yolk, sugar, vanilla, yogurt, milk, and lemon juice. Add the wet ingredients into the dry ingredients in three increments. Mixing well in between each addition.

Once all of the wet has been added to the dry, place the batter into the muffin tin, filling each cup about 3/4 full. Bake at 425 for 5 minutes, then lower the temperature to 350 and finish baking for another 20-25 minutes, until a toothpick inserted in the center comes out clean.