Blueberry Muffins

Blueberry Muffins

3 cups all purpose flour

1 cup sugar (I used Splenda)

1 Tbsp baking powder

1/2 tsp baking soda

1 1/2 cups plain lowfat yogurt (I used fat free because Publix didn't have lowfat)

2 large eggs

1 stick unsalted butter, melted and cooled

1 tsp lemon zest

1 1/2 cups fresh blueberries

Spray muffin tin with Pam. Toss blueberries in 1 Tbsp flour. Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the yogurt and eggs together in a medium bowl. Gently fold the yogurt egg mixture into the flour mixture with a rubber spatula until just combined. Fold in the melted butter. Add lemon zest an blueberries. Divide the batter evenly among muffin cups. Bake until golden, 25-30 minutes. Let cool in pan 5 minutes and then cool on a wire rack for 10 minutes before serving.