Whether you have a leisurely morning stretched out before you or just a five-minute respite from chaos, my sunny lemon blueberry muffins will make for a perfect escape!
In a bowl, mix sugar, egg, yogurt, oil, milk, vanilla and lemon zest.
Mix the wet and dry ingredients until just combined. Gently fold in the blueberries. A few lumps are ok.
Spoon batter into the muffin cups until almost full.
Bake for 35-40 minutes on an upper-middle rack in your oven, until a knife inserted into the center of a muffin comes out clean.
Let cool in the tin for 10 minutes before removing. Enjoy these muffins warm with a well-deserved cup of tea! You can store these muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to two months.