Mini Blueberry-Yogurt Muffins

Mini Blueberry-Yogurt Muffins

6 tablespoons unsalted butter
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup firmly packed brown sugar
2 large eggs
1 cup Oikos Plain Greek Yogurt
1 1/2 teaspoons vanilla extract
1 1/4 cups blueberries
2 tablespoons turbinado sugar

Preheat oven to 375 degrees F. Place mini muffin liners in mini muffin tin.

Melt butter in a small saucepan over medium heat; cook for 3-4 minutes, whisking frequently, until foamed and golden brown. Remove pan from heat to cool.

In a medium mixing bowl, sift together flour, baking powder, baking soda and salt; whisk in brown sugar until combined.
In a large mixing bowl, whisk together eggs, yogurt, vanilla and butter until well combined. Stir flour mixture into wet ingredients until just combined; stir in blueberries.

Divide batter into muffin cups and sprinkle with turbinado sugar. Bake for 20-25 minutes or until light golden brown and a toothpick inserted into muffins comes out with moist crumbs attached. Cool 5 minutes before transferring muffins to wire racks to cool.

Makes 4 to 4 1/2 dozen mini muffins