Low Fat Lemon Blueberry Muffins...

Eating healthy is a battle that one day I intend to win.  Some small changes, more movement in the exercise department and these blueberry muffins should lead me in the right direction. 
Recipe adapted from the cookbook  Eat More of What You Love by Marlene Koch.

Dry Ingredients:
2 cups all purpose flour
1/2 tsp of salt
1 tbsp baking powder
1/2 tsp. baking soda
1/2 cup sugar
1 1/4  cup fresh blueberries

Wet ingredients:
1 egg
1/2 cup 1% milk
3 tbsp. melted butter 
1 6 oz. container low fat lemon Greek yogurt
1 tsp vanilla extract
Juice from 1 large lemon
1 tbsp. grated lemon zest

Instructions:
1. Pre-heat the oven to 375°F.
2. Sift together the flour, salt, baking powder and sugar. Stir in blueberries and mix well.
3. Whisk together the egg, yogurt,  melted butter,vanilla extract, lemon juice and zest in a mixing bowl.
4. Stir the wet ingredients into the dry ingredients and mix well. Spoon into 12 muffin. cups
5. Bake for 20 - 25 minutes or until golden brown on the top.
6. Test with a skewer, if the skewer comes out clean, the muffins are done. Remove and cool on the rack.
7. These are best served warm from the oven.