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Lemon Blueberry Muffins

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup granulated sugar

1 large egg

1/2 cup butter, melted

1 cup lowfat lemon flavored yogurt or sour cream

Juice from one large lemon (2 tablespoons)

1 teaspoon finely grated lemon peel

1 pint blueberries, fresh or frozen

Turbinado (raw) sugar for sprinkling

1. Heat oven to 375*F (190*C). Grease and flour a 12-cup muffin tin or line with paper liners.
2. Combine flour, baking powder and salt in a medium bowl; make a well in the center.
3. In another bowl, mix sugar and egg. Add butter, yogurt, lemon juice and peel, blending well. Pour mixture into well. Mix batter until just moistened; do not over mix. Fold in blueberries
4. Fill prepared muffin tins three-fourths full. Lightly sprinkle with sugar and bake for 15 to 18 minutes or until muffins test done. Cool in pan on wire rack.

Makes 1 dozen muffins.