Step 1

Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.

Step 2

In a medium bowl, stir together the flour, baking powder, baking soda, and salt.

Step 3

In another bowl, stir together the yogurt, honey, butter, eggs, and vanilla.

Step 4

Gently stir the yogurt mixture into the flour mixture.

Step 5

Add the blueberries and lemon zest or cinnamon, if using, stirring gently to combine.

Step 6

Divide batter among the prepared muffin tin, using about ¼ cup batter in each cup.

Step 7

Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Remove from oven, then transfer muffins to a wire rack to cool fully.