Blueberry Muffins

An easy-to-make Blueberry Muffin recipe, filled with fresh blueberries with a glaze topper!
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 Min
Serves: 12

Ingredients

• 3 cups flour all-purpose

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 cup of vegetable oil

• 1 1/2 cup sugar granulated

• 2 eggs

• 1 cup Greek Yogurt

• 2 tablespoons fresh lemon juice

• 2 cups blueberries fresh or frozen + 1 Tbsp flour

Glaze:

• 1 cup powdered sugar

• 1 tsp lemon juice

• 2 TBLS water

Directions

Step 1. 

Place blueberries, sugar, water, and almond extract in a 3 qt slow cooker; stir to combine.

Step 2. 

Add Greek Yogurt and lemon juice then stir again until smooth.

Step 3. 

Add flour, salt, baking soda and baking powder and with minimal amount of strokes, fold everything together.

Step 4. 

Toss blueberries with 1 tablespoon flour until evenly coated.

Step 5. 

Add to the batter and carefully fold the blueberries in. Using an ice-cream scoop, fill muffin liners almost full.

Step 6. 

Bake in preheated 425 F in oven for 5 minutes, then turn the heat down to 350 and bake for 20-25 minutes.
Let cool and drizzle with glaze.