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Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest
- 6 ounces lemon yogurt (about 2/3 cup)
- 3/4 cup milk
- 4 tablespoons butter, melted
- 2 large eggs
- 1 1/2 cups fresh blueberries or frozen blueberries, thawed
- More sugar or cinnamon-sugar, for topping
Preparation:
Combine the flour, 1 cup sugar, baking powder, soda, and salt; set aside.
In a mixing bowl whisk together the lemon juice and zest, yogurt, milk, cooled butter, and eggs; stir in flour mixture just until ingredients are moistened. Fold in blueberries. Fill muffin cups about 3/4 full and bake for about 20 minutes, until browned and tops spring back when lightly touched with a finger.
Makes 15 to 18 muffins.
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