Warm, fresh muffins are wonderful for breakfast or as a snack any time of day. What I like best about these muffins are that they are not sugary-sweet, but more bread-like. This recipe is from my cookbook The Breakfast Collection. Enjoy!
1-1/2 cups all-purpose flour
1/2 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter or margarine, softened
1/2 cup granulated sugar
3/4 cup plain yogurt
1/2 teaspoon lemon zest
3/4 cup blueberries (if frozen, thaw, drain, and toss with 1/2 tablespoon all-purpose flour)
Preheat oven to 375°F. Prepare muffin pan. Combine flour, baking powder, baking soda, and salt . Set aside. Cream butter and sugar until fluffy. Beat in eggs, then lemon zest. Stir in half the dry ingredients. Stir in half the yogurt. Stir in remaining dry ingredients, followed by the remaining yogurt. Fold in blueberries. Spoon batter into muffin pan, fill about 3/4 full. Bake 25-30 minutes. Cool 5 minutes before removing from pan.
photo by me!