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1. Place the rack in the oven to the middle.
2. Turn the oven to 375 degrees and preheat.
3. Spray a 12 muffin tin with nonstick cooking spray.
4. In a large bowl, combine the flour, sugar, baking powder/soda and salt and mix well.
5. In another bowl, combine the yogurt and eggs and whisk well.
6. Add the lemon zest and stir well to combine.
7. Fold the yogurt mixture into the flour mixture until just moistened.
8. Fold in the butter.
9. In a small bowl, combine the blueberries with 1 tablespoon of flour and gently mix to coat.
10. Fold the blueberries into the batter gently.
11. Divide the batter between the muffin cups.
12. Bake for 25 to 30 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
13. Cool for 5 minutes then turn out on a wire rack to finish cooling.
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