2 c. flour
2/3 c. plus 1 tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. lemon yogurt
1/4 c. butter, melted & cooled
1 egg, lightly beaten
1-2 tsp. grated lemon peel
1 tsp. vanilla
2 c. fresh or thawed blueberries

Preheat oven to 400 degrees. Grease muffin pan. In a large bowl, stir together flour, the 2/3 cup sugar, baking powder, baking soda and salt. In another bowl, stir together yogurt, butter, egg, lemon peel and vanilla until well blended.

Make a well in center of dry ingredients; add yogurt mixture and stir just to combine. Stir in blueberries.

Spoon batter into prepared baking cups, sprinkle with remaining tablespoon sugar. Bake 20-25 minutes or until cake tester inserted in center of muffin comes out clean. Remove to wire rack. Cool 5 minutes before removing muffins.