Honey Yogurt Blueberry Muffins

2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup Splenda/Stevia/Sugar
1/2 cup butter, softened
1/2 tsp vanilla
2 eggs
1 cup Greek Honey yogurt
Zest of 1/2 of a lemon
1 1/2 cups fresh blueberries

Preheat oven to 350 degrees.  Line muffin tins with paper muffin cups. In a mixing bowl, combine flour, baking powder, baking soda, salt, and lemon zest; set aside.

Beat sugar and butter until fluffy. Add vanilla and eggs, beat on medium for 2 minutes, scraping bowl periodically. Beat 1/2 of the flour mixture and yogurt at a time alternately into sugar mixture on low speed till blended. Gently stir in blueberries.

Spoon a heaping 1/4 cup of batter into each muffin tin (tip: spray a 1/4 measuring cup with cooking spray, this helps it be less sticky to scoop). Bake 20-25 minutes**.

Cool 3 minutes in pan on wire rack. Remove from pan to wire rack, cool.

 
**I used a convection oven so the time may differ to a regular oven.  The original recipe called for baking the muffins for 15-18 minutes.

This is a variation of a recipe I found on goodLife {eats}.  I do believe it’s a winner and one I’ll be repeating often.