Time: 35 minutes

Curiosity is a mom’s best friend if you have kids that don’t want to eat breakfast (or any meal)… I have found that by having an option (some slight change to a recipe) that you can offer for breakfast and ask your kids (and hubby) for input on which they prefer, if it is a new family favorite, or what they’d do to make it better, often triggers their curiosity enough to have them sampling the items. Today, I made traditional blueberry muffins, but in half of the muffins, I added diced mango! They also had the choice of dipping their muffins in icing sugar/cinnamon… Interesting results at my house – try it at yours and see if it wakes up your family’s curiosity factor…

Music Selection: Avicii – Wake Me Up

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Ingredients:

½ cup butter, melted

¾ cup sugar

2 eggs

1 cup vanilla Greek yogurt

2 cups flour

2 tsp baking powder

1 tsp baking soda

1/8 tsp salt

1 tsp vanilla

1 ¼ cups blueberries

½ cup diced mango

Topping:

2 Tbsp icing sugar

1 tsp cinnamon

Directions:

Preheat oven to 375 deg F. Line muffin tins with paper or spray with cooking spray.

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In large bowl, mix flour, sugar, baking powder, baking soda and salt.

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In separate bowl, mix melted butter with the yogurt and vanilla. Once mixed, add in the eggs and mix well.

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Add the wet ingredients to the dry ingredients and mix until well blended. Gently fold in the blueberries.

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Fill 6 of the muffin tins until they are quite full.

Add the mango to the remaining dough and mix well. Fill remaining muffin tins.

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Bake in oven for 20 minutes. Let cool for 10 minutes.

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In small bowl, mix icing sugar and cinnamon.

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Dip muffin tops in the icing sugar – serve the muffins warm with butter and/or lemon curd!

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