6
PREP TIME
SERVINGS
TOTAL TIME
Preheat oven to 375F (175 C). Line 12-cup muffin baking pan with liners.
In a medium-large mixing bowl, mix together butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Then, stir in yogurt, lemon zest, and vanilla extract until well combined.
Mix
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in blueberries using a rubber spatula, being careful not to crush them. Scoop the batter into the muffin cups, filling each about 3/4 full. Sprinkle the tops with sugar. Bake for 20-25 minutes.
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