I am headed to Charlotte again today to sign my lease and meet with a future coworker! Hopefully I will also figure out how to ride the light rail, who my boss will be, and if open toe sandals are appropriate (fingers crossed). I am excited everything seems to be coming together in my job/”real life.”
For breakfast I ate my newest baking creation: Greek Yogurt Blueberry Muffins.
This delicious muffin recipe is inspired by summer and all the abundant fruit! While it is not quite blueberry season in North Carolina, the grocery stores are packed with fresh berries. This lightly sweetened muffin is perfect for breakfast or a snack. If you want more of a dessert muffin, simply top muffins with a lemon glaze of lemon juice and powdered sugar.
Greek Yogurt Blueberry Muffins
1 cup Whole Wheat flour
1 cup White flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 cup plain Greek yogurt
1/2 cup maple syrup
2 Tbsp. vegetable oil
3 Tbsp. water (may need more if you are using fresh berries)
1 tsp. lemon juice
1 1/2 cups blueberries, fresh or thawed and drained (I used frozen)
Directions: Preheat the oven to 350. Combine the wet and dry ingredients separately. Add the wet to the dry; try not to over mix. Fold in the blueberries. Bake for 18-22 minutes.