2 eggs
1/2 c. melted butter
1 c. sugar
1 c. plain whole milk yogurt
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. grated lemon peel
1 c. blueberries, fresh or frozen

Beat together eggs, melted butter, and sugar. Add yogurt. Sift together remaining dry ingredients. Stir into yogurt mixture until just blended. Fold in blueberries gently. Pour into muffin/cupcake tins. Bake at 375 degrees for 20-25 minutes. Makes 12 muffins.