Name: Blueberry Lemon Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10 muffins
Ingredients: 5 tablespoons unsalted butter, softened; 1/2 cup sugar (I used organic turbinado sugar); 1 large egg; 3/4 cup plain Greek yogurt (I used 0% fat plain Chobani yogurt); 1/2 teaspoon grated lemon zest; 1 1/2 cups whole wheat pastry flour; 1 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup blueberries, fresh or frozen (if frozen, don’t bother defrosting). I suspect any muffin-friendly fruit would be great!