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Lemon, Blueberry and Yogurt Muffins 2 is for Breakfast.

Lemon, Blueberry and Yogurt Muffins 2 takes 10 minutes to prepare.

Lemon, Blueberry and Yogurt Muffins 2 takes 20 minutes to cook.

Lemon, Blueberry and Yogurt Muffins 2 makes 19 servings.

The ingredients for Lemon, Blueberry and Yogurt Muffins 2 are:

1 cup whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
3 teaspoons grated lemon peel
1 egg
1/2 cup firmly packed brown sugar
1/4 cup corn oil
1 1/2 cups vanilla yogurt
1 teaspoon almond extract
1 1/4 cups fresh or frozen(not thawed) bllueberries

Here is how you make Lemon, Blueberry and Yogurt Muffins 2:

Preheat oven to 375. Spray muffin pan with a non-stick spray. Set aside.In a medium bowl, combine flours, baking powder, baking soda, spices and lemon peel. Mix well.In a large bowl, beat egg lightly. Stir in brown sugar, oil, yogurt and extract. Blend well. Add flour mixture and gently fold together until dry ingredients are moistened. Gentlly fold in the blueberries.Fill muffin cups 3/4 full. Bake 20-25 minutes or until toothpick inserted in center comes our clean. Serve warm.Makes 18 small to medium muffins.Number of Servings: 19Recipe submitted by SparkPeople user KRIS10LEAK.

The nutritional information for Lemon, Blueberry and Yogurt Muffins 2 is:

• Servings Per Recipe: 19
• Amount Per Serving
• Calories: 114.9

• Total Fat: 3.4 g
• Cholesterol: 1.1 mg
• Sodium: 174.5 mg
• Total Carbs: 19.2 g
• Dietary Fiber: 1.3 g
• Protein: 2.6 g