1 stick butter, softened
1 c. sugar
2 eggs
1 tsp. baking soda
Grated zest of 1 lemon
2 c. flour
1 c. plain or blueberry yogurt
1 c. blueberries
1/4 c. fresh lemon juice
4 tsp. sugar

Cream butter and sugar. Beat in eggs. Stir in soda and zest. Fold in 1 cup flour, then 1/2 cup yogurt. Repeat. Stir in blueberries. Scoop batter into paper lined muffin cups. Bake at 375 degrees for 20-25 minutes, or until browned. Remove from oven and immediately spoon lemon juice over hot muffins. Sprinkle with sugar. Let stand 5 minutes. About 16 muffins.