This post has been sitting in my drafts for months... but seeing as we're in the heart of blueberry season, it's about time this recipe gets posted! If you like blueberries, then you probably like blueberry muffins. These are easy to make, quick to bake, taste delicious, and they'll keep well in an airtight container in the freezer if you can't get through a whole batch at once. Feel free to sub in sour cream for the yogurt, or a honey yogurt would work well here too - get curious and experiment! I typically use greek yogurt because that's what I like and keep on hand at home, but any yogurt will do.

Lemon Blueberry Yogurt Muffins

• 2 cups all purpose flour
• ¼ cups rolled oats
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ⅔ cup vegetable oil
• 1 cup white sugar
• 2 large eggs
• 1 cup plain yogurt
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 cups blueberries

Preheat the oven to 375°.
In a small bowl, combine the flour, oats, baking soda, baking powder, salt, and the lemon zest.
In a large bowl, beat the oil and sugar until smooth.
Mix in the eggs, yogurt, and vanilla extract.
Stir the dry ingredients into the wet.
Gently stir the blueberries into the batter.
Scoop the batter into lined or greased muffin tins. Top with a generous sprinkle of topping.
Bake for 22-25 minutes, until tops are golden brown and the muffins spring back upon light touch.
Allow them to cool in the pan for 15 minutes before flipping them out onto a cooling rack.

Topping:

• ½ cup all purpose flour
• ¼ cup rolled oats
• ¼ cup brown sugar
• 4 tablespoons butter, cold

Combine flour, oats, and brown sugar. Work butter into dry ingredients.