Whole Wheat Blueberry Muffins

vinccitsui.com

Pat

2 cups (500 mL) blueberries, fresh or frozen (no need to defrost)

3 cups + 1 Tbsp (765 mL) whole wheat flour, divided

1 Tbsp (15 mL) baking powder

½ tsp (2 mL) baking soda

10 Tbsp (150 mL, or 1¼ stick) butter, softened

¾ cup (185 mL) sugar

2 large eggs

1 tsp (5 mL) vanilla extract

1 tsp (5 mL) lemon zest

1½ cups (375 mL) plain yogurt

Directions at vinccitsui.com

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