Ingredients

• 1 1/2 cups flour
• 3/4 cup sugar
• 1 tsp baking soda
• 1 tsp baking powder
• Pinch of salt
• 3/4 cup plain yogurt
• 1/2 cup buttermilk
• 1 large egg
• 1/4 cup vegetable oil
• Zest and 1 lemon, juice
• 1 cup blueberries

Preparation

Preheat the oven to 375ºF. Line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder and salt. Set it aside.
In another bowl, whisk together the yogurt, buttermilk, egg, oil, lemon zest, and lemon juice. Fold the dry ingredients into the wet mixture and stir in blueberries. Scoop the mixture into the muffin tin. Bake until an inserted toothpick comes out clean, about 20 to 25 minutes.
Serve immediately or store in the refrigerator for up to 3 days.