Healthy Lemon Blueberry Muffins

• 3/4 cups Sugar
• 1-3/4 cup Flour
• 1/4 teaspoons Salt
• 1 teaspoon Baking Powder
• 3/4 teaspoons Baking Soda
• 1 Tablespoon Lemon Peel, Grated
• 1 whole Egg (large)
• 12 ounces, weight Lemon Yogurt
• 6 Tablespoons Butter, Melted
• 1 Tablespoon Lemon Juice
• 1 cup Blueberries
• FOR THE TOPPING:
• 1/3 cups Lemon Juice
• 1/4 cups Sugar
• 1 teaspoon Lemon Peel, Grated

1. Preheat oven to 350u0b0F. Line muffin pan with baking liners.
2. In a large bowl, combine sugar, flour, salt, baking powder, baking soda and lemon peel. In another bowl, beat the egg, yogurt, butter and lemon juice. Stir wet ingredients into dry ingredients just until moistened. Fold in blueberries.
3. Divide batter between muffin cups and bake for 20 minutes or until toothpick comes out clean. Cool for 5 minutes; leave muffins in pan.
4. Poke about 10 holes in each muffin using a toothpick. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.

sugar, flour, ubc, baking powder, baking soda, lemon, egg, lemon yogurt, butter, lemon juice, blueberries, lemon juice, ubc, lemon

Taken from tastykitchen.com/recipes/breads/healthy-lemon-blueberry-muffins/ (may not work)