Blueberry Lemon Muffins

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Cookie and Kate


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5 tablespoons unsalted butter, softened

1/2 cup sugar (I used organic turbinado sugar)

1 large egg

3/4 cup plain Greek yogurt (I used 0% fat plain Chobani yogurt)

1/2 teaspoon grated lemon zest

1 1/2 cups whole wheat pastry flour

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup blueberries, fresh or frozen (if frozen, don’t bother defrosting). I suspect any muffin-friendly fruit would be great!

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