Ingredients
2 cups all-purpose flour1/2 cup packed brown sugar2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon grated lemon zest1/4 teaspoon ground nutmeg1 cup nonfat vanilla yogurt1 cup buttermilk1 cup blueberries
Preparation
Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk yogurt and buttermilk until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
Fill 12 greased or foil-lined muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.
