Lemon Blueberry Muffins with White Chocolate Drizzle

Super moist muffins, bustling with fresh blueberries and tart lemon, topped with a graceful drizzle of white chocolate. Equal parts sweet, tart and awesome. You need these today. And tomorrow. And this weekend. 

I'm not bragging. These are truly ridiculous. The combination of lemon and blueberries is magical in its own right; but weave both into vanilla muffin batter and then top the baked goodies with white chocolate and things just got real. So real, you could almost call these cupcakes. But don't, 'cause they're healthy too.

I can hear you now... "Yeah right Robin, no chance they're healthy". But there's a very GOOD chance they're wholesome and healthy because I slashed fat by replacing most of it with Greek yogurt. Not only does that eliminate a massive amount of calories and fat, the yogurt adds moisture and a subtle tartness that perfectly compliments the sweet blueberries and white chocolate. All you naysayers rejoice! You CAN have it all. At least in this scenario. 

For gluten-free muffins, use a gluten-free baking mix instead of the all-purpose flour and eliminate the baking powder. 

Lemon Blueberry Muffins with White Chocolate Drizzle

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup Greek yogurt 
2 teaspoons vanilla extract
1/2 teaspoon finely grated lemon zest
1 cup fresh or frozen blueberries, keep frozen until ready to use
1/4 cup white chocolate chips or melting wafers

Preheat the oven to 375 degrees. Line a 12-cup muffin pan with paper liners.
In a medium bowl, combine the flour, baking powder and salt. Mix well and set aside.
In a mixing bowl, combine the butter and sugar and mix on medium speed until blended. Beat in the eggs, one at a time. Beat in the yogurt, vanilla and lemon zest.
Beat in the flour mixture until just blended. Fold in the blueberries.
Spoon the mixture into the prepared muffin cups, filling each about 3/4 full. 
Bake for 18 to 22 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.Cool the muffins, in the pan, on a wire rack.
Melt the chocolate in a small bowl nestled over simmering water, or in the microwave, checking and stirring every 20 seconds. 
Use a fork to drizzle the chocolate over the cooled muffins. Serve warm or room temperature. Store leftovers in an airtight container. 
Makes 12 muffins