2 cups flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, melted
1 cup lowfat lemon yogurt or sour cream
Juice from one large lemon
1 tsp. finely grated lemon zest
1 pint blueberries, fresh or frozen
Sugar for sprinkling
1. Heat oven to 375º. Grease or line muffin cups with paper liners.
2. Mix together dry ingredients. Add wet ingredients and stir just until blended. Fold in blueberries. Pour into prepared muffin cups. Sprinkle with sugar.
3. Bake for 20 minutes or until muffins test done. Yield: 1 dozen.