READY IN: 25minsYIELD: 18 cupcakes
1 1⁄4 cupsbutter, melted and cooled
1 1⁄2 cups plain unsweetened yogurt or 1 1/2cupssour cream
1lemon, zest of
2largeeggs, room temperature
1⁄2 teaspoonbaking soda
1 1⁄2 cupsblueberries, freshor 1 1/2cupsfrozen blueberries
6tablespoonsturbinado sugar (optional)
Preheat oven to 375F and line 2 large muffin tins with cupcake paper liners.
In a large bowl, add the melted butter, sugar, lemon zest, yogurt and eggs and whisk until smooth.
Whisk in the baking powder, baking soda, and salt until fully combined, then lightly fold in the flour and blueberries.
Batter will be thick.Using a large icecream scoop, divide the batter between the prepared muffin cups.
If you like a crunchy top, sprinkle each cupcake with 1 teaspoon turbinado sugar prior to baking.
Bake for 25 – 30 minutes, or until tops are golden and a tester inserted into the centre comes out clean.Let cool in the pan for 10 minutes, then remove and cool on a rack.
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