Lemon Blueberry Muffins

These lemon twisted blueberry muffins are so light and refreshing. This quality recipe comes from a friend, Mary Beth, and has been a favorite for years. Mmmm!

2 cups flour

1 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1 egg

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.