Lemon Blueberry Muffins
3 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
10 Tbsp. butter, room temperature
1 tsp. lemon zest
1 cup sugar
2 eggs
1 1/2 cup plain yogurt
1 1/2 cup fresh blueberries tossed with 1 Tbsp. flour
Measure all ingredients out in advance. Position oven rack in the lower-middle part of oven. Preheat to 375 degrees. Coat 24 muffins cups with vegetable spray, or place cupcake paper in cups.
In large bowl, mix flour, baking powder, soda and salt. In small bowl, dust blueberries with1 Tbsp. flour and shake to coat the berries. Set both aside.
In separate bowl beat butter, lemon zest and sugar until light and fluffy (about 2 minutes.)
Add half the flour mixture followed by 1 egg and a third of the yogurt. Continue beating and repeat, alternating until ingredients are all used. Beat until fully incorporated, but don’t over-beat.
Fold in the blueberries carefully. You don’t want to break them.
Spoon into muffin cups and fill two-thirds full. Sprinkle top with sugar, if desired. Bake 20-25 minutes until golden brown. Cool on a wire rack for 5 minutes then remove muffins and serve warm.
Muffins will reheat well in microwave. Can also be frozen. Makes 2 dozen.
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