Blueberry muffins

I found the original recipe in elise's website...and have incorporated my own ideas along the way.They look and taste better than store bought ones :)

3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened (i used Blue bonnet substitute butter for the same taste but no cholesterol!!)
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon lemon zest
1 1/2 cups blueberries
12-14 muffin cups
1/2 teaspoon of ground cinnamon and sugar.



* Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.

* Whisk together the flour, baking powder, baking soda, and salt and set aside.

* In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest.

* Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.

* Use a standard 12-muffin muffin pan.Place the muffin cups.If you do not have the muffin cups coat each muffin cup lightly with olive oil or grapeseed oil or with a little butter.Distribute the muffin dough equally among the cups.

* Sprinkle the cinnamon and sugar powder over each cupful of dough. Bake until muffins are golden brown, about 25 to 30 minutes.Test with a long toothpick to make sure the center of the muffins are done. Set aside to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.