Ingredients
1/4 cup butter, softened1/3 cup sugar1 large egg1-1/4 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1/8 teaspoon baking soda1/2 cup peach yogurt2/3 cup fresh or frozen blueberries1 teaspoon grated orange zest
Preparation
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.
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. Serve warm. Leftovers may be frozen.
