Ingredients
1/4 cup butter, softened
1/3 cup sugar
1 large egg
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup peach yogurt
2/3 cup fresh or frozen blueberries
1 teaspoon grated orange zest
Directions
1. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with yogurt, beating well after each addition. Fold in blueberries and orange zest.
2. Fill paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
3. Serve warm. Leftovers may be frozen.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
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