1. Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Lightly grease or line a mini muffin tin.
2. Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
3. Mix the Wet Ingredients:
- In a separate bowl, mix the Greek yogurt, egg, maple syrup (or honey), vanilla, and lemon juice.
- Stir until smooth, then gently fold in the milk.
4. Combine Wet & Dry:
- Add the wet ingredients to the dry and stir until just combined.
- If the batter feels too thick, add 1 more tablespoon of milk.
- Gently fold in the blueberries (don’t overmix).
5. Fill and Bake:
- Spoon batter into the mini muffin cups (about ¾ full).
- Bake for 12–15 minutes, or until a toothpick comes out clean and tops are golden.
6. Cool & Serve:
- Let cool in the pan for 5 minutes, then transfer to a rack.
- Serve warm, plain or with a drizzle of honey, lemon glaze, or yogurt dip.
Optional Lemon Glaze:
Mix together:
- ½ cup powdered sugar
- 1 tablespoon lemon juice
Drizzle over cooled bites for a tangy finish.
Storage:
- Store in an airtight container for up to 3 days, or freeze for up to 2 months.
- Great for breakfast on the go or healthy lunchbox treats!