Blueberry muffins with lemon

Blueberry muffins with a perfect hint of lemon. A great treat on the breakfast table or in the picnic basket.

Blueberrymuffins with lemon
12-14 muffins

200 g sugar
140 g butter, softened
Seeds from 1/4 vanilla pod
2 eggs
150 g greek yogurt
260 g plain flour
2 tsp baking powder
Zest from 1/2 organic lemon
200-250 g blueberries

Preheat the oven to 180 degrees Celsius. Whisk together sugar, butter and vanilla seeds to combine well. Add the eggs and yogurt and continue to whisk. Fold in flour, baking powder and lemon zest. Finally gently fold in the blueberries. Divide the cake batter into a muffin pan or paper muffins cups and bake for about 25-30 minutes. Use a toothpick to check for doneness.