lemon blueberry muffins by sharon

How To Make lemon blueberry muffins by sharon

• 1

  Preheat oven to 400°F. Grease twelve 3 x 1 1/4 inch (3 1/2 to 4 ounce) muffin cups.
• 2

  In a large bowl, stir together flour, the 2/3 cup sugar, baking powder, baking soda, and salt. In another bowl, stir together yogurt, butter, egg, lemon peel, and vanilla, until well blended. Make a well in center of dry ingredients; add yogurt mixture, and stir, just to combine. Stir in blueberries.
• 3

  Spoon batter into prepared muffin cups, and sprinkle with the remaining 1 Tb. sugar. Bake 20-25 minutes, or until a cake tester inserted in center of one muffin comes out clean.
• 4

  Remove muffin tin or tins to wire rack. Cool 5 minutes, before removing muffins from cups; finish cooling on rack. Serve warm or cool completely, and store, in an airtight container, at room temperature. These also freeze well. Makes 12 muffins.
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