Lemon Blueberry Muffins

• 2 1/2 cups all - purpose flour
• 1 cup sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup plain yogurt
• 2 eggs, beaten
• 2 tsp. grated lemon rind
• 1 1/4 cups fresh or frozen blueberries
• 1/2 butter

1. In a large bowl, mix together flour, sugar, baking powder, baking soda and salt. Cut in butter with pastry blender or two knives until mixture is crumbly. In small bowl combine yogurt, eggs and lemon rind. Add all at once to flour mixture, stir just until combined. Gently fold in blueberries. Divide batter evenly among 12 large greased muffin cups. Serve warm with butter. Bake 400F, for 20 - 25 or until done.
2. Note: Can substitute approx. 1/4 cup or slightly more poppy seeds for blueberries.

all purpose, sugar, baking powder, baking soda, salt, plain yogurt, eggs, lemon rind, ubc, butter

Taken from www.epicurious.com/recipes/member/views/lemon-blueberry-muffins-1275643 (may not work)