Preheat oven to 375° F.
Line a muffin tin with 10 paper liners or spray each tin with a non-stick spray.
Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then blend in yogurt and zest.
Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined.
Sift remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries.
Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of a muffin comes out clean. Let cool on a rack and enjoy!
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