1 and 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
Pinch of salt
120g soft butter
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
125g yogurt or sour cream
1/4 cup milk
1 and 1/2 cups fresh or frozen blueberries
For topping (optional but it gives a crispy delicious layer):
1/4 cup brown sugar
1 teaspoon lemon zest
Instructions
Prepare muffins liners by placing it in a cupcakes mold, and preheat oven at 180° C/ 365°F.
In a large bowl, cream the butter with sugar, then add eggs one at a time with vanilla extract, whisk until you have a smooth egg mixture.
Add yogurt and give the mixture a quick mix.
In another bowl sift the dry ingredient, all purpose flour, baking soda, salt and baking powder.
Add sifted dry ingredients to eggs mixture at two phases, with the milk.
Mix all together until all well combine.
Add blueberries, distribute in the batter.
Spoon the batter with an ice cream scoop and fill each muffin liner.
Toss the lemon zest with brown sugar, top the muffins with the mixture.
Bake at 180°C/ 356F for about 25 minutes until gold color.
