Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup plain Greek yogurt
  • 2 large eggs, room temperature
  • 2 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh blueberries

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly with butter.
  2. In a large bowl, combine granulated sugar and lemon zest. Use fingertips to rub the zest into the sugar until fragrant and slightly damp.
  3. In a small bowl, toss the fresh blueberries with 1 tablespoon of the measured all-purpose flour until lightly coated.
  4. To the lemon-sugar bowl, whisk in the remaining flour, baking powder, baking soda, and salt until combined.
  5. In a separate bowl, emulsify the wet ingredients.