greek yogurt = power

ANYWAY. I love substituting ingredients to make things easier, cleaner, and just BETTER. Greek Yogurt is one of my favorite things to substitute for sour cream & mayo. The tanginess of Greek Yogurt fools people into thinking they’re eating Sour Cream and the creaminess & thickness of Greek Yogurt deludes those lucky enough to eat anything that’s substituted with it into thinking it MUST be made with mayo – NOPE.

My love for Greek Yogurt doesn’t stop there, no siree. I also use Greek Yogurt in my guacamole also as a swap for Sour Cream – who knew?! Nobody, that’s who! And when people ask me about it, they are always so impressed with the smooth texture of the guacamole – plus Greek Yogurt has more protein than Sour Cream all day!

blues are best

My personal opinion on blueberries is that everyone treats them as a dumb & overlooked filler fruit. I see them all the time in fruit salads but they are like grapes – how the fuck do you eat them? Spear them with a fork? Chase them with a spoon? Nah. They deserve to have their own vehicle & dammit, I want it to be a yummy batter & FULL of blueberries!

Instructions

Preheat your oven to 350 degrees.

Line a muffin pan (this recipe makes 1 DZ) with your favorite baking cups.

Make the streusel topping first, because that goodness goes on top of your muffins before you bake them!

Melt the butter in a 1 cup Pyrex measuring cup.

By the spoonful, alternating, mix in the flour & sugar into the melted butter with a fork. It will get tough to stir around and will eventually turn into a yummy crumbly streusel!

No need to sift your flour but keep the wet & dry ingredients separate – this is how you achieve fluffy, moist muffins!

First, beat the eggs – you can use a stand mixer, hand mixer, or shit – if you’re strong AF just use a whisk.

Beat the eggs for about a minute -- they will be nice & foamy.

Next, mix in the sugar & oil – give that a good mix for another minute or so.

Then goes in the baking soda, salt, vanilla & vinegar – the vinegar is SO important!

((it literally creates a mini version of “the volcano” we all did at some time or another in elementary school – the white vinegar mixes with the baking soda resulting in muffins like a cloud – amaaaaazing!))

Now its time for the Greek Yogurt to go in – the star of the show! Well, second to the blueberries.

Once your Greek Yogurt has been nicely folded in, go ahead & mix in the flour, a few scoops at a time.

Your batter may be lumps & bumps for a bit, but just stir thru & no worries— a wooden spoon or stiff spatula can help with that – and do NOT overmix!

FINALLY – fold in the blueberries. ((yes, again, like you fold in the cheese))

It is time to do the hardest task of all – moving the batter into the damn cups without dripping & spilling everywhere *le sigh*

Using a cookie scoop or even a melon baller helps A TON.

Its precise, it usually has a little hinge to help get the batter out, and it won’t drip everywhere!

Fill the muffin liners to about half full, sprinkle your beloved streusel topping right over the batter & pop those suckers in the oven!

Set a timer for 20 minutes & check them – the ole clean toothpick trick will do!

I’ve baked mine as long as 22 – 25 minutes & they’ve come out perfect every time so just keep an eye out.

Enjoy! Slather them with butter, drizzle blueberry syrup for an extra kick or eat them warm straight out of the oven by themselves – seriously, you can do no wrong!