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Feeling blue? It’s Ok, it’s National Blueberry Muffin Day! 3 Recipes You’ll Love

#MaiaMoms do anything and everything! That’s why Thursdays feel a bit bittersweet, right? You’ve made it through chaotic days full of sports practices, work, chores, even summer camp But you still have one more day to go. *Sigh* Now you’re feeling blue, but you know what? It’s okay! Because it’s National Blueberry Muffin Day! As Miriam Shor put it-

Eating good food is, to me, one of life’s greatest joys,  

and I will never punish myself for it.” 

So, grab a muffin and enjoy just a few minutes of bliss before you have to make dinner or put the kiddos to bed. This is for the moms with a #MaiaLifestyle! 

Not Your Average Muffin Top 

Maia understands with your busy lifestyle it can be hard to find time to work out or eat right. We aren’t here to judge you, what we are here to do is change your mind about muffin tops. We think you’ll be pretty pleased with this one. Introducing, Blueberry Muffins with Streusel Crumb Topping 

Here’s what you’ll need:  

Blueberry Muffins 

  • 2 cups all-purpose flour 
  • 3 teaspoons baking powder 
  • 1/2 teaspoon salt 
  • 2 large eggs (or 3 small) 
  • 1 cup granulated sugar 
  • 1 cup vanilla bean Maia yogurt 
  • 1/2 cup canola oil 
  • 2 1/3 cups blueberries-fresh or frozen (1 cup goes in the batter and 1 1/3 cup for topping) 
  • 1–2 tablespoon flour 

Streusel Topping 

  • 1 cup all-purpose flour 
  • 2/3 cup granulated sugar 
  • 1 stick salted butter-melted 
  • 1 teaspoon cinnamon 

Next,  

  1. Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside. 
  2. To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly and set aside. 
  3. To make the muffins in a large bowl stir together flour, baking powder and salt and set aside. 
  4. In a medium bowl, whisk together eggs and granulated sugar until combined. Whisk in vanilla bean Maia yogurt and oil. (Mixture should be pale and yellow.) 
  5. Fold wet ingredients into dry ingredients and mix everything together by hand. 
  6. In a small bowl sprinkle 1 cup blueberries with 1-2 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them gently in the batter. 
  7. Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping. 
  8. Place them in the oven and reduce the heat to 375F, bake about 18-20 minutes or until the toothpick inserted in the center comes out clean. 
  9. Cool for 5 minutes in the pan then remove muffins and cool on a wire rack. 

Voila! Now, you have a delicious treat all for yourself or at least until the kids catch a whiff of what’s cooking in the kitchen.

Can’t Guarantee Glutton Free 

Now, this recipe may be gluten-free, but we can’t guarantee no gluttony. One can’t hurt, maybe two, okay three should be fine. This recipe won’t leave you feeling guilty after you indulge in a fluffy and yummy muffin, give or take a few. Indulge with Gluten-Free Blueberry Muffins 

Here’s what you’ll need: 

  • 1 tablespoon melted unsalted butter for muffin pan 
  • 2 cups blanched almond flour 
  • 1 teaspoon baking soda 
  • 1/4 teaspoon kosher salt 
  • 3 large eggs, lightly beaten 
  • 1/2 cup granulated sweetener* 
  • 1/2 cup vanilla bean Maia yogurt 
  • 3 oz fresh blueberries 

Next,  

  1. Preheat oven to 350F degrees and line 10 muffin cups with paper liners and brush the liners with melted butter. 
  2. In a large bowl, whisk together the almond flour, baking soda, and salt. 
  3. In a medium bowl, whisk together the eggs and granulated sweetener. Add the vanilla bean Maia yogurt, whisking to incorporate. 
  4. Add the liquid mixture to the dry mixture, using a rubber spatula to incorporate. 
  5. Use a 4-tablespoon ice cream scoop to fill the liners almost to the top. 
  6. Push 2 blueberries into each muffin and place 3 more blueberries on top. 
  7. Bake until browned and set, about 20 minutes. Keep an eye on the muffins during the last few minutes – they remain pale for a long time, and when they do brown, it happens fast. 
  8. Cool the gluten-free blueberry muffins 5 minutes in the pan on a cooling rack, then transfer to the cooling rack to cool for 10 more minutes. 

Who says gluten-free can’t be great tasting? Now you can #SatisfyMaiaCravings with a fluffy breakfast treat, mid-day snack or late-night sweet. Your secret is safe with us! 

So, Berry Good

With swimsuit season upon us, Maia knows you may be watching what you eatbut no need with this less sweet treat! These muffins are moist, subtly sweet, and packed with protein. Gobble up those Healthy Greek Yogurt and Honey Blueberry Muffins.