Yield 12
Base:
3 cups plain unsweetened yogurt (see note)
1 cup maple syrup
¾ cup frozen blueberries, plus more for topping
Granola:
1 cup granola
1 heaping tablespoon honey
1 tablespoon peanut butter or almond butter
Line a muffin pan with paper liners.
Prepare the base: In a bowl, mix together the yogurt and maple syrup. Add ¾ cup blueberries and stir very gently to keep the yogurt bites white, or more vigorously to create purple streaks.
Prepare the granola: In a bowl, mix together the granola, honey, and peanut butter until combined.
Assemble: Add 1 tablespoon granola to each paper liner, pressing down to cover the bottom of the liner. Pour the yogurt mixture over the granola, filling the liners to the top. Sprinkle with extra blueberries and granola.
Freeze overnight.
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