Summer's best blueberry treat, blueberry muffins. With simple ingredients and a little bit of time, hot blueberry muffins are ready to serve!
Preheat oven to 400ºF.
In a medium size bowl, toss the blueberries with 2 T. flour, set aside.
In a medium bowl, add the flour, baking powder, and salt; whisk together and set aside.
In the bowl of an electric mixer fitted with a paddle attachment, add the crisco, yogurt, sugar, eggs, and lemon zest; blend together.
Add the dry ingredients; briefly blend together. Careful not to over mix.
Add the blueberries, stir together, just until blueberries are evenly distributed in batter.
Line the muffin pans with cupcake liners. Fill them 2/3 full with the batter.
Bake for 20 to 25 minutes or until lightly brown.
Remove from oven. Cool on a wire rack.