Blueberry Yogurt Muffins

• 3/4 c. whole wheat flour
• 1 c. flour
• 2 T. packed brown sugar
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1 egg
• 1 1/4 c. nonfat vanilla yogurt
• 3/4 c. frozen blueberries
• 2 tsp. grated lemon peel

Preheat the oven to 400 degrees. Line a muffin tin with 12 paper liners. Lightly spray the liners with cooking spray. Set aside.

In a medium bowl, combine the dry ingredients. In another bowl, combine the egg and yogurt. Add the wet ingredients to the dry ingredients and mix just until moistened. Fold in the blueberries and lemon peel.

Fill the tins with batter until they are two thirds full. Bake for 20 minutes or until a toothpick inserted near the center of a muffin comes out clean. Remove to a wire rack and cool completely.

• Yields: 1 dozen
• Preparation Time: 30 minutes