Blueberry Muffin Tops

Tender, golden-brown domes, bursting with juicy blueberries. They're quick to bake, ideal for a grab-and-go breakfast, or a midday snack. Ditch the liners, and enjoy the joy of a pefect muffin top.

Makes 10 muffin tops

Ingredients:

• ¼ cup sugar

• 1 cup flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• 2 eggs

• 1 cup plain Greek yogurt

• 2 teaspoons vanilla extract

• 1 ½ cups fresh blueberries

Directions:

1. Preheat your oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper. If using parchment paper, mist with nonstick oil spray.

2. In a mixing bowl, combine sugar, flour, baking powder, and salt.

3. Add eggs, Greek yogurt, and vanilla extract and mix with a rubber spatula until smooth.

4. Fold in the blueberries.

5. Spray a ⅓ cup measuring scoop with nonstick spray to prevent sticking. Use it to drop equal portions of batter onto the prepared baking sheet.

6. Bake for 20 minutes, or until the tops are lightly golden brown. Use a metal spatula to carefully move muffin tops to a cooling rack.