Lemon Almond Blueberry Muffins

There's nothing like fresh warm muffins on a Sunday morning. These bad boys hold up for days, so whip up a batch or two. You can even get your littles involved in helping stir or just help eat them. Feel free to substitute ingredients for what you have on hand.

Ingredients:
2 Cups Flour (GF or oat)
1 Cup The Gourmet Granola Lemon Almond Granola
2/3 Cup Unrefined cane sugar
1 tsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
1 1/2 Cup Honey Greek yogurt
2 Eggs
4 Tbls Butter, Melted
1 tsp Vanilla extract
1 Cup Fresh Blueberries

Instructions:
Preheat oven to 350 degrees F. Line muffin tin with 12 muffin liners. Mix flour, sugar, Lemon Almond Granola, baking powder, baking soda, and salt in a bowl. In a separate bowl mix the yogurt, eggs, butter, and vanilla. Stir the wet into the dry ingredients. Fold in the blueberries and spoon into muffin tin. Bake for 20-25 mins. Let cool (if you can) and dig in. Store in airtight container in fridge.

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