T's Best Ever Blueberry Lemon Muffins

½ cup butter - softened

Zest of 1 lemon

1cup sugar

2 eggs

1 teaspoon vanilla

1 teaspoon lemon extract

2 cups flour

¼ cup whole wheat flour

1 ½ teaspoons baking powder

¾ teaspoon salt

1 ½ tablespoons buttermilk powder

½ cup milk

1 tablespoon fresh lemon juice

¼ cup plain Greek 2% yogurt

Dash fresh grated nutmeg

2 cups blueberries

Raw sugar crystals for topping

Preheat oven to 375 degrees and fill muffin tins with muffin paper.  In a large measuring cup or small bowl add milk, lemon juice, vanilla, and lemon extract and set aside. In a large bowl, beat butter, lemon zest, and sugar. Then add eggs, beating just until all mixed together.  Mix all dry ingredients together in your sifter and sift the mixture into batter. Then add milk mixture, yogurt, blueberries, and nutmeg, stirring until mixed.   Spoon (I use an ice cream scoop) about 1/4 -1/3 cup batter into muffin cups, sprinkle tops with the sugar crystals and bake muffins for about 20 – 25 minutes.  Serves 18.