Made with frozen blueberries, you can enjoy these all year round.
Makes 8 large or 12 medium muffins.
Preheat oven to 350 degrees.
Grease or line muffin tins with paper wrappers.
Mix together 2 C all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 C sugar, dash cinnamon, 1 tsp lemon zest (optional). Make a well in the center of the dry ingredients and crack an egg into it. Pour 1 1/4 C yogurt into the well with the egg and mix ingredients until everything looks moist (batter can be lumpy). Add 1 C blueberries and distribute into muffin tins. Sprinkle tops of muffins with a little sugar - turbinado is especially good for this. Bake for 25-30 mins at 350 and let rest 5 mins before removing from cupcake tins.