When bringing food to friends who are going through hard time (or even post birth!) bringing snacks or breakfast can be so helpful. Bonus— you don’t have to coordinate a drop off time! Always bring food in disposable containers your friends don’t need to return 😄 Here’s the recipe for my favorite blueberry muffins from my Trader Joe’s cookbook! INGREDIENTS: ½ cup salted butter, melted ⅔ cup sugar 1 lemon, zested and juiced 1 cup plain yogurt 2 eggs 1 tsp vanilla extract 2 tsp baking powder ½ tsp baking soda ¼ tsp salt 2 cups all-purpose flour 1½ cups fresh or frozen blueberries DIRECTIONS: 1. Preheat the oven to 375°F. Line a 12-ct muffin tin with cupcake liners or grease with nonstick cooking spray. 2. In a large mixing bowl, combine the butter, sugar, lemon zest and juice, yogurt, eggs, and vanilla. Whisk until smooth. 3. Add the baking powder, baking soda, salt, and flour. Using a rubber spatula or spoon, stir until just combined. Add the blueberries and stir until evenly distributed. 4. Use a large scoop to fill each of the muffin cups with batter. Bake for 25-28 minutes, until golden brown on the top and a toothpick inserted into the center comes out clean. note You can sub out the blueberries for diced strawberries or raspberries as well! tip To bring the muffins back to life, cut them in half, spread with butter, and broil in the oven until golden brown and toasty.