Greek Yogurt Muffins

makes about 16 muffins

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ¼ cup greek yogurt (full-fat ideally)
• 2 eggs
• ⅔ cup white sugar
• ¼ cup ground flaxseed
• 1 tsp vanilla extract
• 4 tbsp butter
• 1.5 cups fruit (fresh or frozen - tested with blueberries)

Preheat oven to 350F.

Combine highlighted ingredients and whisk until smooth. Sift the dry ingredients directly on top, dump the fruit on top of the dry ingredients, and fold it all together into the wet stuff until just combined. Don’t overmix, but it’s pretty forgiving if you do. Portion into muffin cups (silicone or paper, or I guess just into a greased muffin tin but I’ve never had any luck with that).

Cook 20-25 minutes until tops have (probably) cracked and gone a bit golden-brown, and an inserted skewer comes out clean.

Oat variant: use 1 cup rolled oats, ¾ cup all-purpose flour, ¼ cup milk