Blueberry Muffins

Ingredients

• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon Goodmans Pure Vanilla Extract
• ⅓ cup Greek yogurt
• ⅓ cup milk
• 2 cups + 2 tablespoons all-purpose flour, divided
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 cups blueberries (fresh or frozen)
• Turbinado sugar, optional

Instructions

1. Preheat the oven to 425°F. Grease 12 standard-size muffin wells or line with paper liners. Set aside.
2. In a large mixing bowl, whisk together the granulated sugar and melted butter until fully combined.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the Greek yogurt, milk and Goodmans Pure Vanilla Extract until smooth.
5. Add 2 cups of the flour, baking powder and salt. Use a silicone spatula to gently fold the batter together just until mostly combined. The batter will be slightly lumpy—do not overmix.
6. Place the blueberries in a separate small bowl. Sprinkle the remaining 2 tablespoons of flour over the berries and gently toss until each berry is lightly coated.
7. Gently fold the coated blueberries into the batter, mixing only until evenly distributed.
8. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
9. Sprinkle tops with turbinado sugar if using.
10. Bake for 5 minutes at 425°F. Without opening the oven door, reduce the temperature to 375°F and continue baking for 15 minutes, or until the muffins are golden and spring back lightly when touched.
11. Remove from the oven and let cool in the pan for at least 15 minutes before serving.