2 cups + 1 tbsp all-purpose flour
1 cup cake flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup + 1 tbsp sugar
4 tbsp softened unsalted butter
2 large eggs
2 tsp lemon juice
1 tsp vanilla
1 1/2 cups plain yogurt (I used full-fat; try lowfat)
2 cups blueberries
Combine dry ingredients (less 1/4 cup sugar & 1 tbsp flour) in a medium bowl. Mix butter and the other 1/4 cup sugar 3-5 minutes on medium-high until fluffy. Add eggs, beating well after each, and lemon juice and vanilla. Turn mixer to low and alternate adding 1/2 cups of yogurt and 1/3 of dry ingredients. Mix until just combined. Dust berries with tbsp of flour and fold into batter. Bake at 375 for 30 minutes.
This recipe is from The Best Light Recipe. It would have been lighter if I'd had lowfat plain yogurt. You can also add the zest of one lemon for more lemony flavor, but I was too lazy to grate the lemon peel. If you have a real muffin pan, this makes 12 large muffins. I had cupcake cups, so my muffins are small and oddly shaped.
(Side note: Reynolds foil cupcake cups are the best deal around. Not only do the foil cups peel more easily from the muffin for less waste, they are separated in the packaging by "paper liners" which you are told to discard. These are just paper cupcake cups and can be used in a conventional cupcake pan.)