Blueberry Mint Muffins are a summer breakfast staple at our house. The warm summer days have led our blueberry bushes to be ready for harvest sooner than we would have imagined leaving us with an abundance of fresh blueberries for jams, syrups and most importantly these delicious blueberry mint muffins. Warmed on the stove top with butter and served with mint and lemon for garnish or paired with a heaping scoop of vanilla ice cream there really is no wrong way to serve these scrumptious muffins! To enjoy these muffins all summer long, make sure to find the recipe below.

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Blueberry Mint Muffins

INSTRUCTIONS

MUFFINS

1. Preheat oven to 425F. Grease a 12-count muffin pan with unsalted butter or utilize cupcake liners. Set aside.

2. In a large mixing bowl, combine flour, baking soda, baking powder and salt by whisking thoroughly.

3. In a standing mixer, mix together the butter, granulated sugar and brown sugar until smooth and creamy, roughly two minutes. Once sugar and butter combination is smooth combine eggs, one at a time.

4. Incorporate chopped fresh mint to sugar, butter and egg mixture and then add the remaining wet ingredients, plain greek yogurt, vanilla extract and lemon juice, mixing on a medium speed.

5. Gently mix in dry ingredients (flour, baking soda, baking powder and salt mixture) and milk, leaving no flour pockets.

6. Fold in blueberries.

7. Spoon the batter to the top of the muffin pan. Top each with the streusel. Bake for 5 minutes at 425F then, keeping the muffins in the over, reduce temperature to 350F and bake for an additional 15 minutes or until toothpick comes out clean.

8. Allow muffins to cool for 10 minutes in muffin pan before transferring to cooling rack.

STREUSEL TOPPING

1. Combine light brown sugar and cinnamon in a small mixing bowl. Set aside.

INGREDIENTS

MUFFINS

• 1 3/4 cups King Arthurs All- Purpose Flour

• 1 tsp. baking soda

• 1 tsp. baking powder

• 1/2 tsp. salt

• 1/2 cup unsalted butter

• 1/2 cup granulated sugar

• 1/4 cup light brown sugar

• 1/4 cup chopped fresh mint

• 2 large eggs, at room temperature

• 1/2 cup plain greek yogurt

• 2 tsp. pure vanilla extract

• 3 tbsp. fresh lemon juice

• 1/4 cup milk, at room temperature

• 1 1/2 cup fresh blueberries

STREUSEL TOPPING

• 1/2 cup light brown sugar

• 1 tsp. ground cinnamon

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Make sure to share pictures of these delicious muffins with the tag #seidelsweets I would love to see how they come out for you all and tell me how you decided to serve them! Warmed over the stove top, or served with ice cream? Enjoy!