Here is my favorite blueberry muffin recipe (that’s slightly adapted from the unofficial Harry Potter cookbook) if you feel like a treat: 2 cups all purpose flour 2 tsp. Baking soda 1/4 tsp. Salt 2 large eggs room temp. 1 cup granulated sugar 1 stick of butter, melted. Zest of 1 lemon (I didn’t use in video) 1 tsp. Vanilla extract 1 cup Greek yogurt (or sour cream) 16 oz. Blueberries (fresh or frozen) Turbinado sugar for the crunchy top Preheat oven to 425 degrees. Line a 12 cup muffin tin. Mix together the flour, baking soda and salt - set aside. In a bowl whisk the eggs until smooth. They add the sugar and whisk until it’s light and fluffy. Add in the butter while whisking continuously. Whisk in vanilla and lemon. Fold in flour and yogurt alternately, starting and finishing with the flour. Fold in the blueberries and pour into muffin cups filling the cups completely. Bake at 425 for 5 minutes, then reduce heat to 350 and continue baking for 15 minutes. Sometimes I rotate the pan about halfway through baking. #baking #muffinrecipe #cozyathome