Buttermilk Blueberry Muffins

Submitted by christinavt

Makes 12 servings

Adatped from the “Taste of Home’s Guilt-free Cooking.” all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, grated lemon peel, ground nutmeg, blueberries, fat-free vanilla yogurt, buttermilk cvt

Ingredients

1	cup all-purpose flour
1	cup whole wheat flour (20080)
110	g (1/2 cup packed) brown sugar
1	tablespoon baking powder (18369)
1	teaspoon baking soda
1/2	teaspoon grated lemon peel (9156)
1/2	teaspoon ground nutmeg
1	cup blueberries
1	cup fat-free vanilla yogurt (88688)
1	cup lowfat buttermilk

Directions

Preheat oven to 400 degrees. In a large bowl, combine the first six ingredients. Gently fold in blueberries. Combine yogurt and buttermilk; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.