Blueberry Coffee Cake Muffins

Easiest way to make your child eat a serving of fruit! Bursting with fresh blueberries with a tender crumb, these really are the best blueberry muffins.

INGREDIENTS

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 3 extra-large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 8 ounces (about 1 cup) Greek yogurt
• 1/4 cup milk
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 1/2 cups of blueberries (12oz)
• Zest of 1 lemon

DIRECTIONS

1. Preheat the oven to 425° Place 16 paper liners in muffin pans.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, yogurt, lemon zest, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
3. Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake 5 minutes at 425°F oven then reduce heat to 350°F for 20 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.