Ingredients
1 cup all purpose floor
1 cup whole wheat floor
1 1/2 teaspoons baking powder
1/2 cup sugar
1 cup plain yogurt
2 eggs
1/4 cup butter, room temperature
1 teaspoon cinnamon
1 tablespoon lemon zest grated
1 cup blueberries
Preparation
Preheat oven to 375 and spray muffin tins with cooking spray. In a small mixing bowl, sift together flour and baking soda. in another bowl, combine sugar, yogurt, eggs, butter cinnamon and lemon zest. Beat until thoroughly combined. Add the dry ingredient and mix until just blended, do not over mix. Gently fold in blueberries and spoon batter into muffin tins, filling each cup two thirds full. Bake for 15 minutes or until the tops are golden brown and a tooth pick comes out clean. Cool for 5 minutes.
