- 1 1/2 cups flour
- 1/2 cup of whole wheat flour
- 1/3 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 1 cup of vanilla yogurt
- 1 large egg, lightly beaten
- 1 1/2 cups fresh or frozen blueberries (divided)
- Lemon curd
- 1 tbsp sugar
Lightly spoon 2 cups of flour into a dry measuring cup; level with a knife.
Combine flour, 1/3 cup of sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the mixture.
In a separate bowl, combine lemon juice, oil, vanilla, yogurt, and egg; add to dry ingredients, stirring just until moist.
Gently fold in 1 cup of blueberries.
Spoon half of the batter into a muffin tray that has been coated with cooking spray.
Add a small spoonful of lemon curd then top the muffins with the remaining batter.
Divide the remaining 1/2 cup of blueberries between the muffins; sprinkle 1 tablespoon of sugar evenly over the muffins.
Bake for 17-19 minutes or until the tester inserted in the center comes out clean. Remove muffins from the pan immediately and place them on a wire rack to cool.
Slather with butter and enjoy.