INGREDIENTS

1 1/4 c. all-purpose flour

1/3 c. granulated sugar 

1 tsp. baking powder 

1/4 tsp. kosher salt 

1 large egg

1 TWO GOOD Blueberry Greek Lowfat Yogurt (5.3-oz.) Container

1/2 c. (1 stick) butter, melted and cooled  

3 tbsp. milk

1 tsp. pure vanilla extract 

3/4 c. blueberries

DIRECTIONS

1. Preheat oven to 350° and line a 24-cup mini muffin tin with paper liners. In a medium bowl, whisk flour with sugar, baking powder, and salt.

2. In another medium bowl, whisk egg with yogurt, butter, milk, and vanilla. Whisk dry ingredients into wet, then fold blueberries in until just incorporated.

3. Divide batter into muffin liners and bake until golden and a toothpick comes out clean, about 30 minutes.

YIELDS:24

PREP TIME:0 HOURS 10 MINS

TOTAL TIME:0 HOURS 40 MINS

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