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In addition to the citrus scented yogurt, I added extra lemon zest, some vanilla paste, a pinch of fresh thyme, and an abundance of fresh blueberries.  The muffins came out so moist, and so flavorful with deep citrus undertones, and a little freshness from the thyme.  I have to say, they were even better the next day.  Still moist, and flavorful.


2 cup flour1 cup sugar1 tsp baking soda1 tsp baking powder1 medium lemon, zested2 sprigs fresh thyme, leaves of onlyone8 oz Meyer lemon yogurt, or plain yogurt1 egg3 Tbsp buttermilk¼ cup unsalted butter, melted, and cooled1 cup blueberries, washed, and dried1 Tbsp flour


Heat oven to 350.  Line muffin tin with papers, or butter generously.  In a large mixing bowl, sift together the dry ingredients.  Add the zest, and thyme to the dry ingredients.  In a smaller bowl, mix together the yogurt, egg, and buttermilk.  Add the wet mixture to the dry ingredients, stir with a fork, just until combined.  Muffin batter will be lumpy;  DO NOT OVERMIX.  Fold in the melted butter.  In a small bowl, mix the blueberries, with 1 tablespoon of flour.  Then fold into the muffin batter.  Fill the muffin tins, about 2/3 full.  Bake for 20 – 35 minutes;  until golden brown, and springy to the touch.  Some ovens are hotter than others.  Start checking after 20 minutes.  Serve.  Eat.

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Tags: Breakfast, Blueberry, Yogurt, Lemon

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