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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Ingredients:
2 cups all-purpose flour |
2/3 cup sugar |
1 tablespoon sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 (8 ounce) container lemon yogurt |
1/4 cup margarine, melted and cooled |
1 egg, lightly beaten |
2 teaspoons lemon rind, grated |
1 teaspoon vanilla |
2 cups blueberries |
Directions:
1. Preheat oven to 400 degrees.
2. Grease 12 (3 x 1 1/4-inch) muffin cups.
3. 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, eggs, lemon peel and vanilla until blended.
4. Make a well in center of dry ingredients; add the yogurt mixture and stir just to combine. Stir in the blueberries.
5. Spoon batter into the muffin tins and sprinkle with the remaining 1 tablespoon of sugar.
6. Bake 20 to 25 minutes.
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