1 3/4 c. white flour

3/4 c. sugar

zest of 1 lemon, grated (~2 T.)

1 t. baking powder

3/4 t. baking soda

1/4 t. salt

1/2 pint fresh blueberries (~1 c.)

12 oz. lemon yogurt

6 T. butter, melted and cooled

1 egg

1 T. lemon juice

Preheat oven to 400º F

Mix together dry ingredients (flour, sugar, lemon zest, baking powder, baking soda, salt) in a large bowl. Add blueberries and stir to coat blueberries with flour mixture.

Mix together wet ingredients (yogurt, butter, egg, lemon juice) in a small bowl. Pour into bowl with dry ingredients and mix just until combined.

Pour into muffin tins lined with muffin papers and bake for 20-25 min.

Yield: 14 muffins

Muffins: Sweet and Savory Comfort Food by Cyndi Duncan and Georgie Patrick, p. 44