Prize-winning Lemon Blueberry Muffins

• 2 cups flour, all-purpose
• 23 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 pinch cloves ground, (optional)
• 2 cups blueberries fresh or frozen
• 1/4 cup margarine or butter
• 8 ounces yogurt cheese, nonfat plain
• 1 each eggs large
• 2 teaspoons lemon zest grated
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract

1. Heat oven to 375-F.
2. Grease twelve 3-inch muffin-pan cups.
3. In large bowl, combine flour, sugar, baking powder, baking soda, and salt, and add cloves, if desired.
4. Add blueberries and toss to coat with flour mixture; set aside.
5. In medium-size microwave-safe bowl, microwave butter on medium (50 percent) for 10 to 15 seconds or until melted.
6. Cool slightly, then add yogurt, egg, lemon rind, and lemon and vanilla extracts; beat until blended.
7. Stir yogurt mixture into flour-berry mixture just until blended and divide batter among muffin-pan cups.
8. Bake 20 to 25 minutes or until muffins spring back when gently pressed with finger-tip.
9. Cool in pan on wire rack 5 minutes.
10. Remove muffins from cups and serve warm.

flour, sugar, baking powder, baking soda, salt, cloves ground, blueberries, margarine, yogurt cheese, eggs, lemon zest, lemon, vanilla

Taken from recipeland.com/recipe/v/prize-winning-lemon-blueberry-m-35648 (may not work)