Ingredients
2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 cups sugar

1/2 teaspoon salt

1 teaspoon cinnamon

2 eggs

1 1/4 cup plain Stonyfield Farm Yogurt

1/2 stick of butter, melted

1 tablespoon lemon zest, grated

1 cup blueberries, fresh or frozen

Directions
Preheat the oven to 375ºF and butter the muffin tins. In a small mixing bowl, stir together the flour, baking soda, baking powder and salt. In another bowl, combine the sugar, yogurt, eggs, melted butter, cinnamon and lemon zest. Beat until thoroughly mixed. Add the dry ingredients and mix just until blended. Do not over mix. Gently fold in blueberries and then spoon the batter into the greased muffin tins, filling each cup about two thirds full. These should bake for about 15 minutes, or until the tops are browned, and a toothpick inserted into the middle comes out clean. When the muffins are done, let them cool in the pan. Remove and serve warm.

Yields
12 muffins

Nutrition Facts
Calories 160; Calories from Fat 45; Total Fat 5g; Cholesterol 45mg; Total Carbohydrates 24g; Protein 4g