Step 1

Preheat the oven to 375° (190°C) and line 8 muffin cups with paper liners.

Step 2

In a bowl, mix sugar, egg, yogurt, oil, milk, vanilla and lemon zest.

Step 3

In another bowl, blend together flour, baking powder and salt.

Step 4

Mix the wet and dry ingredients until just combined. Gently fold in the blueberries. A few lumps are ok.

Step 5

Spoon batter into the muffin cups until almost full.

Step 6

Bake for 35-40 minutes on an upper-middle rack in your oven, until a knife inserted into the center of a muffin comes out clean.

Step 7

Let cool in the tin for 10 minutes before removing. Enjoy these muffins warm with a well-deserved cup of tea! You can store these muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to two months.