Makes 12 Large muffins
3 cups all-purpose or a combination of all-purpose and whole wheat flour
1 cup granulated sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup whole or low-fat plain yogurt or sour cream
2 large eggs
1 teaspoon fresh lemon zest
1/2 cup unsalted butter (1 stick), melted and cooled
1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
Adjust the oven rack to the middle and heat the oven to 375 degrees. Grease a 12-cup muffin tin.
In a large bowl whisk the 3 cups flour, sugar, baking powder, baking soda, and salt together. In a small bowl (or a 2-cup glass measuring cup) whisk the yogurt or sour cream, eggs, and lemon zest together until smooth. Gently fold the yogurt mixture into the flour mixture with a rubber spatula until just combined. Fold in the melted butter.
**If the blueberries are frozen, toss them in a small bowl with 2 teaspoons flour to prevent them from sinking when baked.** Fold the blueberries into the muffin mixture.
Grease a 1/3-cup measuring cup or ice cream scoop and use it to portion out the batter into each muffin cup. Bake until golden brown and a toothpick inserted in the center comes out with just a few crumbs on it, 24-28 minutes. Let the muffins cool in the tin for 5 minutes and then flip them out onto a wire rack.
Let them cool for 10 minutes before serving.
**To make ahead - the muffin batter can be refrigerated in a covered container for up to 24 hours; portion and bake as directed. The muffin batter can also be proportioned into the tin and frozen. When the unbaked muffins are frozen solid, transfer them to a large freezer-safe bag. To bake, return the frozen muffins to the muffin tin and let sit at room temperature for 30 minutes while heating the oven. Bake 30-35 minutes.