Lemon Yogurt Blueberry Muffins
1 ½ cups + 1 Tbsp all-purpose flour
2 Tbsp baking powder
½ tsp kosher salt
1 cup + 1 Tbsp sugar
1 cup plain yogurt (regular or low fat)
3 large eggs
2 tsp grated lemon zest (approximately 2 lemons)
½ tsp pure vanilla extract
½ tsp cinnamon
½ cup vegetable oil
1 cup fresh blueberries
1/2 cup poppy seeds
Preheat the oven to 350 degrees F.
Grease and flour a 12 piece muffin tin. In a bowl, sift together 1 ½ cups flour, baking powder, and salt.
In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla, cinnamon and oil.
Gently mix the dry and wet ingredients together. Mix the blueberries with the last 1 Tbsp. of flour and fold them very gently into the batter along with the poppy seeds.
Pour the batter into the muffin tin and bake for about 25 minutes, or until a toothpick inserted into the muffin comes out clean.