2 c. all-purpose flour
2/3 c. + 1 tbsp. sugar
1 tsp. baking powder
1 container (8 oz.) lemon yogurt
1/4 c. lightly salted butter, melted & cooled
1 egg, lightly beaten
1 to 2 tsp. grated lemon peel
1 tsp. vanilla
2 c. fresh or thawed, drained frozen blueberries

Preheat oven to 400 degrees. Grease 12 muffin cups.

In a large bowl, stir together flour, 2/3 cup sugar, baking powder, baking soda and salt. In another bowl, stir together yogurt, butter, egg, lemon peel and vanilla. Make a well in center of dry ingredients; add yogurt mixture and stir just to combine. Stir in blueberries. Spoon into muffin cups and sprinkle with remaining 1 tablespoon sugar. Bake 20 to 25 minutes, or until cake tester comes out clean. Cool 5 minutes or wire rack before removing from muffin tin.

These muffins freeze well. Makes 12 muffins.