2 c. all-purpose flour
2/3 c. & 1 tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 container (8 oz.) 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, drained frozen blueberries

Preheat oven to 400 degrees. Grease 12 (3 x 1 1/4 inch) muffin cups. In large bowl, stir together flour, 2/3 cup sugar, baking powder, soda and salt.

In another bowl, stir together yogurt, butter, egg, lemon peel and vanilla until blended. Make a well in center of dry ingredients; add yogurt mixture and stir just to combine. Stir in blueberries.

Spoon batter into prepared muffin cups and sprinkle with remaining 1 tablespoon sugar. Bake 20-25 minutes. Cool 5 minutes before removing muffins from cups.