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Blueberry Breakfast Muffins

Cook Time 25 minutes
Total Time 25 minutes
Servings 12 muffins
Author Liz Mays

Ingredients

Muffin mix

  • 2 cups flour
  • 2 eggs
  • 1/2 cup + 2 Tbsp white sugar
  • 1/2 cup + 2 Tbsp brown sugar
  • 1/2 vegetable oil
  • 1/2 tsp vanilla
  • 2 tsp cinnamon
  • 1 tsp lemon peel zest
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 container Yulu blueberry yogurt
  • 2 cups blueberries divided

Crumble Topping

  • 1/2 cup brown sugar
  • 1 cup flour
  • 6 Tbsp cold butter cut
  • 2 tsp cinnamon

Instructions

  1. Preheat oven to 400 degrees. Grease muffin tin.
  2. In large bowl, beat eggs and gradually add sugar, then oil, then vanilla while beating. Stir in Yulu yogurt.
  3. In a separate bowl, combine flour, salt and baking soda. Add dry ingredients to wet ingredients. Gently fold in 1 1/2 cups of blueberries. Batter will be thicker and moister than typical muffin batter.
  4. Scoop batter evenly into muffin tin. Sprinkle on crumble topping. Bake 25 minutes or until toothpick inserted in center comes out clean.