Lemon Blueberry Muffins

Ingredients:

For the Muffins:

1 ½ cups all-purpose flour

½ cup granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 large egg

½ cup plain yogurt (or sour cream)

⅓ cup vegetable oil (or melted butter)

Zest of 1 lemon

2 tablespoons lemon juice

1 cup fresh or frozen blueberries

For the Topping (optional):

1 tablespoon sugar

Zest of 1 lemon

Instructions:

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.

Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Mix Wet Ingredients: In another bowl, beat the egg, then add yogurt, oil, lemon zest, and lemon juice. Mix until well combined.

Combine: Pour the wet ingredients into the dry ingredients. Gently fold them together until just combined. Be careful not to overmix! The batter will be slightly lumpy.

Add Blueberries: Gently fold in the blueberries, being careful not to crush them.

Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full.

Prepare Topping: If using, mix the sugar and lemon zest in a small bowl and sprinkle it over the muffins.

Bake: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.