Preheat oven to 375°. Line muffin pans with paper liners; set aside.
Combine flour, baking powder, baking soda and salt in medium bowl; set aside.
Beat Country Crock® Spread with sugar in large bowl, with electric mixer until light and fluffy, about 1 minute. Beat in egg and lemon peel. With mixer on low, alternately beat in flour mixture and yogurt just until blended, beginning and ending with flour mixture. Gently fold in blueberries. Evenly spoon batter into prepared muffin pans.
Bake 20 to 22 minutes until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pans and cool completely.