The perfect breakfast muffin. Easy and delicious.
Makes: 12 muffins
1/2 c butter, melted
1 c sugar
2 duck eggs
1 tsp vanilla
1 c Greek yogurt
1 Tbsp baking powder
1/2 tsp salt
2 c + 2 Tbsp all purpose flour
2 c blueberries, fresh or frozen
Preheat oven to 375°F. Grease 12 muffin tins and add paper liners.
Combine melted butter and sugar. Add duck eggs and stir until combined. Stir in Greek yogurt and vanilla. Add 2 c flour, baking powder and salt until just combined.
Toss blueberries with 2 Tbsp flour. Stir into the batter gently until just combined. Don’t over-mix!
Scoop about 1/4 c of batter into each muffin tin (it shouldn’t quite fill the tins).
Bake for 22 minutes until the muffins are golden brown on top and spring back when pressed.
Allow to cool for five full minutes before enjoying - the blueberries get super hot!