Step 1

Preheat oven to 425℉. Prepare muffin tins by lining with paper cups or spray with non-stick spray.

Step 2

In a large bowl whisk together sugar, yogurt, eggs, oil, vanilla, lemon peel and lemon juice.

Step 3

Mix flour baking powder and salt in a separate bowl; add to wet ingredients. Stir just until combined. Do not over mix.

Step 4

Dust blueberries with 2 tablespoons of flour and gently fold them into batter.

Step 5

Scoop into prepared muffin tins and sprinkle with course sugar if desired.

Step 6

Bake for 5 minutes. Turn heat down to 375℉ and continue baking for 15 minutes or until toothpick inserted in centre of muffin comes out clean.

Step 7

Cool for a few minutes on wire rack before removing from pan.