Instructions: 1. Heat oven to 375-F. Grease twelve 3-inch muffin-pan cups. In large bowl, combine flour, sugar, baking powder, baking soda, and salt; add cloves, if desired. Add blueberries and toss to coat with flour mixture; set aside.

2. In medium-size microwave-safe howl, microwave butter on medium (50 percent), 10 to 15 seconds, or until melted. Cool slightly, then add yogurt, egg, lemon rind, and lemon and vanilla extracts; beat until blended.

3. Stir yogurt mixture into flour-berry mixture just until blended and dry ingredients are moistened- do not overmix. Divide batter among muffin-pan cups. Bake 20 to 25 minutes or until muffins spring back when gently pressed with fingertip. Cool in pan on wire rack 5 minutes. Remove muffins from cups and serve warm.

These muffins won Sally a second-place ribbon at the Dartmouth Mall Cookbook and Recipe Contest, as well as continuous raves from guests.

MAKES TWELVE 3-INCH MUFFINS

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