adapted from "Lemon Blueberry Muffins" by Genevieve Ko at the New York Times ## Ingredients Yield: 12 muffins #### required - 2 cups flour - 3 tsp baking powder OR 1 tsp baking soda - half cup sugar (realistically, this is as little sugar as you can get away with. the orig - 1 cup plain whole-milk greek yogurt, or one TJ's single-serve container (pictured below) - half stick of butter (4 tbsp) + enough to butter it - 1 egg - 2 cups frozen blueberries, ideally the "wild" kind - twelve-muffin tin #### recommended - half cup lemon juice - 1 tsp salt - 2 mixing bowls - fork, for mixing ![[greek yogurt.png]] ## instructions 1. Preheat 375F. 2. Butter muffin tray. 3. Half a stick of butter (4 tbsp) in microwave for 30 seconds, if using 4. In one mixing bowl, put in two cups flour, tsp salt, one tsp baking soda OR three tsp baking powder. 5. Mix with fork. 6. Add frozen blueberries. 7. In other mixing bowl, mix the melted butter from the microwave, half cup sugar, container greek yogurt, and two eggs. 8. Pour wet mix into dry mix. 9. Mix with fork. It's ok if it's lumpy. 10. Divide into tins. 11. Cook for ~20 minutes.