1 3/4 c. flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 c. sugar
1/2 tsp. salt
1 c. vanilla yogurt
6 tbsp. melted, cooled butter
1 egg
1 tbsp. grated lemon rind (opt.)
1/3 - 1/2 c. fresh or frozen blueberries

In large bowl mix flour, baking soda, baking powder, sugar and salt. Stir. Add vanilla yogurt, melted and cooled butter, egg and lemon rind (optional). With a wooden spoon, stir just until moist. Carefully fold in blueberries. (Still frozen berries do not "bleed" in batter.) Spoon batter into well greased muffin tins filling 1/2 or more full. Sprinkle muffin tops with chopped nuts. Bake 20 to 25 minutes at 400 degrees until done. Broil 1 to 2 minutes to brown muffin tops (optional).