2 eggs
1/2 c. melted butter
1 c. sugar
1 (8 oz.) plain non-fat yogurt
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. grated lemon rind
1 c. blueberries

Preheat oven to 375 degrees. In a large bowl, beat together eggs, melted butter and sugar. Stir in yogurt. Add dry ingredients just until blended. Fold in blueberries. Spoon batter into muffin tins. Bake 25 minutes. Makes 12.