Lemon Blueberry Muffins

These are my favourite muffins in the universe. They're a beautiful, sweet complement to an afternoon cup of tea, and will bring you piles of compliments. I like to use the Liberte Méditerranée Lemon Yogurt, but beware, it's just as delicious and fattening as ice cream. Also, I prefer wild to cultivated blueberries, because they’re smaller and sweeter, and have more antioxidants to boot.

I'm going to serve these at an upcoming teacher-appreciation event at my kids' school; hopefully they'll earn them some undeserved As.

Enjoy!


Ingredients
2 cups all-purpose flour
1 tsp. each of baking powder and baking soda
1/2 tsp. salt
1 cup sugar
1/2 c butter, softened
1 tsp. vanilla
2 eggs
1 cup lemon yogurt
The zest of one small lemon
1 cup wild blueberries


Step 1
Preheat oven to 350°F.

Step 2
Combine the flour, baking powder, baking soda and salt in a medium-sized mixing bowl.

Step 3
Mix the sugar, butter, vanilla, eggs, yogurt and lemon zest in a large mixing bowl.

Step 4
Mix the dry ingredients with the wet ingredients until just combined. Toss the blueberries in a bit of flour, then fold them into the batter. The batter will be thick.

Step 5
Place paper liners in your muffin tin. Divide the batter into 12 muffin liners. Bake for about 20 minutes, or until done. You can test doneness by pressing down on your largest muffin: if it’s underdone, it won’t spring back up.