Blueberry Lemon Muffins
1 ¾ c flour
1/3 c sugar
¾ tsp salt
2 ½ tsp baking powder
1 egg, beaten
1 c lemon yogurt
1/3 c oil
2 tbsp milk
1 tsp finely grated lemon rind
¾ c fresh or frozen blueberries
Preheat oven to 400. Combine flour, sugar, salt and baking powder in bowl; mix well. Make a well in center of mixture. Beat egg, yogurt, oil, milk and lemon rind in small bowl. Add to well in dry ingredients; stir just until moist. Fold in blueberries. Fill greased muffin cups 2/3 full. Bake for 20 minutes or until brown. Makes 12.
