Lemon Blueberry Muffins

• 2 c. flour
• 2/3 c. sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• pinch of ground cloves
• 2 c. fresh blueberries
• 1/4 c. butter
• 1 (8 oz.) container plain low-fat yogurt
• 1 large egg
• 2 tsp. grated lemon rind
• 1 tsp. lemon extract
• 1 tsp. vanilla extract

1. Heat oven to 375u0b0.
2. Grease 12 (3-inch) muffin pan cups.
3. In large bowl, combine flour, sugar, baking powder, soda, salt and cloves.
4. Add blueberries; toss to coat with flour mixture.
5. Set aside.
6. Melt butter; cool slightly, then add yogurt, egg, lemon rind and lemon and vanilla extracts.
7. Beat until blended.
8. Stir yogurt mixture into flour-berry mixture just until blended; do not overmix.
9. Divide batter among muffin pan cups.
10. Bake for 20 to 25 minutes.
11. Makes 12.

flour, sugar, baking powder, baking soda, salt, ground cloves, fresh blueberries, butter, yogurt, egg, lemon rind, lemon extract, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=860736 (may not work)