– 5 tablespoons unsalted butter, softened – ½ cup sugar (I used organic turbinado sugar) – 1 large egg – ¾ cup plain Greek yogurt (I used 0% fat plain Chobani yogurt) – ½ teaspoon grated lemon zest – 1 ½ cups whole wheat pastry flour – 1 ½ teaspoon baking powder – ¼ teaspoon baking soda – ¼ teaspoon salt – ¾ cup blueberries, fresh or frozen (if frozen, don’t bother defrosting). I suspect any muffin-friendly fruit would be great!
Preheat oven to 375°F. Spray or line a muffin tin with paper liners. Deb used an electric mixer to beat butter and sugar until light and fluffy.
I whisked the ingredients by hand since I don't have an electric mixer. After beating egg, add yoghurt and zest. Sift flour, baking powder, baking soda, and salt into a sifter and pour half over batter.
Since I don't have a sifter, I mixed the dry ingredients in a separate bowl and added them to the liquid ingredients. Combine.
Incorporate remaining dry ingredients into batter and mix until flour disappears. Fold in blueberries or other fruit gently. Bake until golden, 25–30 minutes. Enjoy!