Ingredients:
2 cups flour
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup lemon yogurt
1/2 teaspoon salt
1/4 cup unsalted butter, melted
1 eggs, lightly beaten
1 -2 teaspoon grated lemons, rind of
1 teaspoon vanilla extract
2 cups fresh blueberries or 2 cups frozen blueberries
Directions:
Preheat oven to 400 F.
Combine dry ingredients in a large bowl.
Stir in the blueberries.
In a separate bowl, blend the wet ingredients, including lemon peel.
Add the wet ingredients to the dry ingredients and stir until just combined– do not over mix.
Fill greased muffin cups and bake for 20 to 25 minutes or until a cake tester or toothpick inserted in center of one muffin comes out clean.
Cool on a rack for five minutes before removing from pan; finish cooling on rack.
Servings: Serve
Time preparation: 15 min.
Time total: 40 min.