Title: Prizewinning lemon blueberry muffins
 Categories: Breads, Muffins, Blueberry, Lemon
      Yield: 1 Servings
 
      2 c  Unsifted all-purpose flour
    2/3 c  Sugar
      1 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
           -Pinch of ground cloves
           -(optional)
      2 c  Fresh or frozen blueberries
    1/4 c  (1/2 stick) butter or
           -margarine
      1    8-ounce container plain
           -low-fat yogurt
      1 lg Egg
      2 ts Grated lemon rind
      1 ts Lemon extract
      1 ts Vanilla extract
 
  1. Heat oven to 375-F. Grease twelve 3-inch muffin-pan cups. In large
  bowl, combine flour, sugar, baking powder, baking soda, and salt; add
  cloves, if desired. Add blueberries and toss to coat with flour
  mixture; set aside.
  
  2. In medium-size microwave-safe howl, microwave butter on medium (50
  percent), 10 to 15 seconds, or until melted. Cool slightly, then add
  yogurt, egg, lemon rind, and lemon and vanilla extracts; beat until
  blended.
  
  3. Stir yogurt mixture into flour-berry mixture just until blended
  and dry ingredients are moistened- do not overmix. Divide batter
  among muffin-pan cups. Bake 20 to 25 minutes or until muffins spring
  back when gently pressed with fingertip. Cool in pan on wire rack 5
  minutes. Remove muffins from cups and serve warm.
  
  Nutrition information per muffin- protein: 4 grams; fat: 4 grams;
  carbohydrate 32 grams; fiber: 1 gram; sodium 238 milligrams;
  cholesterol: 26 milligrams; calories: 161.