Blueberry Muffins

Moist, dense and not overly sweet, blueberry muffins.  It's possible to use defrosted, frozen berries with an extra tablespoon of flour to absorb the liquid, but I prefer fresh.

Ingredients:

3  cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoon unsalted butter (1 1/4 stick), softened to room temperature
1 cup sugar
2 eggs
1 1/2 cup plain yogurt
1 teaspoon lemon zest
1 1/2 pints of blueberries

Directions:

• Whisk flour, salt, soda and baking powder in a large bowl.  Set aside.
• In a large mixing bowl, beat butter and sugar until combined.  
• Add eggs and lemon zest.
• Alternate adding dry ingredients and yogurt, mixing just until combined.
• Gently fold in blueberries.
• Line muffin pan with liners and divide dough amongst pans.  I use an ice cream scoop and a rounded portion.  Fill them high.
• Bake in a preheated 375 degree oven for 20-25 minutes.  Use a toothpick to check if done.
• Cool in pans for 3-4 minutes.  Remove from pans and cool on wire racks for 10 minutes.  Best served warm.

Yields:  16-18 muffins