Many muffin recipes I've made lately contain either sour cream or yogurt, and I think that's a key to moist, yummy muffins. In a pinch, substituting sour cream for the yogurt or vice versa has worked for me.
Blueberry Lemon Muffins
2 c. flour
1/2 tsp of salt
1 tbsp baking powder
3/4 c. sugar
4 oz or 1 cup blueberries (rinse and pat dry)
3/4 c. coconut oil, melted
3/4 c. sour cream (or substitute plain yogurt)
1 tsp vanilla extract
2 1/2 tbsp lemon juice (approx. the juice from one lemon)
grated zest of 1 small lemon
Pre-heat the oven to 400°F.
Sift together the flour, salt, baking powder and sugar. Stir in blueberries and mix well.
Whisk together the eggs, oil, sour cream, vanilla extract, lemon juice and zest in a mixing bowl (it will look a bit curdled).
Stir the wet ingredients into the dry ingredients and mix well. Spoon into 12 muffin cups until almost full.
Bake for 15-18 minutes or until golden brown on the top.
Test with a skewer, if the skewer comes out clean, the muffins are done. Remove and cool on a rack.
Best served warm, but the muffins will keep for a day in an airtight container. Or freeze extra muffins.
Makes 12 muffins with medium-sized muffin cups.