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Buttermilk Blueberry Muffins

2 cups all-purpose flour
1/2 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon grated lemon peel
1/2 teaspoon ground nutmeg
1 cup blueberries
1 cup nonfat vanilla yogurt
1 cup buttermilk

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

Printed from tasteofhome.com Jul 25, 2008

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Buttermilk Blueberry Muffins cont.

two-thirds full. Bake at 400° for 18-20 minutes or until a
toothpick comes out clean. Cool for 5 minutes before removing from
pan to a wire rack.

Yield: 1 dozen.