2 All-Purpose Flour
1 Baking Powder
1 Baking Soda
1 Lemon Yogurt
2 Lemon Rind
Preheat oven to 400 degrees.
Grease 12 (3 x 1 1/4-inch muffin cups.
In a large bowl, stir together flour, the 2/3 cup sugar, baking powder, baking soda and salt. In another bowl, stir together yogurt, butter, eggs, lemon peel and vanilla until blended.
Make a well in center of dry ingredients; add the yogurt mixture and stir just to combine. Stir in the blueberries.
Spoon batter into the muffin tins and sprinkle with the remaining 1 tablespoon of sugar.
Bake 20 to 25 minutes.