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Preheat oven to 400 degrees. Grease 12 (3 x 1 1/4-inch) muffin cups. In a large bowl, stir together flour, the 2/3 cup sugar, baking powder, baking soda and salt. In another bowl, stir together yogurt, butter, eggs, lemon peel and vanilla until blended. Make a well in center of dry ingredients; add the yogurt mixture and stir just to combine. Stir in the blueberries. Spoon batter into the muffin tins and sprinkle with the remaining 1 tablespoon of sugar. Bake 20 to 25 minutes.
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying