Lactose-Free Lemon Blueberry Muffins – Brew Barn Coffee

Ingredients

• 240g (2 cups) all-purpose flour
• 240g (1 cup) lactose-free yogurt
• 100g (1/2 cup) granulated sugar
• 60ml (1/4 cup) vegetable oil
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 150g (1 cup) fresh or frozen blueberries (if using frozen, do not thaw)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 Large Eggs
• Powdered sugar, for dusting (optional)