Blueberry Muffins

Muffins are delicious and I think they taste better the day after. These taste buttery, with the sweet blueberry flavor, and a bit of citrus. These are also moist and a little spongy in texture. Makes about 12-18 muffins.
Ingredients:
3 Cups (15 ounces) all-purpose flour
1 Cup (7 ounces) granulated sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2  whole or low-fat plain yogurt, at room temperature. You can also use sour cream instead, but using yogurt is better.
2 large eggs, at room temperature
1 teaspoon freshly grated lemon zest, about one large lemon
8 Tablespoons (1 stick) unsalted butter, melted and cooled
1 1/2 cups fresh or frozen blueberries
1 Tablespoon all-purpose flour

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees F. Grease a 12 -cup muffin tin with nonstick spray.
2. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. In medium bowl, whisk the yogurt, eggs, and lemon zest together until smooth. In a small bowl lightly toss the blueberries with 1 tablespoon of flour; set aside.Gently fold the yogurt mixture into the flour mixture with a rubber spatula, until just combined, then fold in the melted butter and blueberries. It is okay if there are lumps. Avoid over mixing, because that will cause your muffins to be tough.
3.  Using a greased 1/3-cup measure, portion the batter into each muffin cup. Bake until golden brown and toothpick inserted into the center comes out with just a few crumbs attached, about 25-30 minutes, rotating the pan halfway through baking.
4. Let the muffing cool in the pan for 5 minutes, then flip out onto a wire rack, and let cool for 10 minutes before serving. Store the leftovers in a Ziploc bag or an airtight container.

From; The America's Test Kitchen Family Baking Book