Lemon Blueberry Muffins | America's Test Kitchen

Ingredients

• 3 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 10 tablespoons unsalted butter , softened
• 1 cup granulated sugar , less 1 tablespoon
• 1 teaspoon grated lemon zest
• 2 large eggs
• 1 1/2 cups plain low-fat yogurt
• 1 1/2 cups fresh blueberries (or frozen)
• 1 tablespoon unbleached all-purpose flour
• Vegetable cooking spray or additional unsalted butter for muffin tins