Lemon Blueberry Muffins

By pattiaroberts

This was a muffin Sweepstakes Winner in our newpaper

Ingredients

• 2 cups flour
• 2/3 cup plus 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 8oz. container lemon yogurt
• 1/4 cup butter or margarine, melted and cooled
• 1 egg lightly beaten
• 1 to 2 teaspoon grated lemon peel
• 1 teaspoon vanilla
• 2 cups fresh (or thawed, drained frozen berries)

Preparation

Step 1

Preheat oven to 400 degrees.
In a large bowl, stir together four, 2/3 cup of sugar, baking powder, baking soda and salt. In another bowl, combine until blended yogurt, butter, egg, lemon peel and vanilla. Make a well in the center of dry ingredients and add yogurt mixture. Stir just to combine. Stir in blueberries. Spoon batter into greased muffin tins and sprinkle with remaining 1 tablespoon sugar. Bake at 400 degrees for 20 to 25 minutes or until a cake tester inserted in the center of the muffins comes out clean. Cool 5 minutes in tins on a wire rack. Remove to rack and cool. Serve warm or coll.