Blueberry Buttermilk Muffins

 These moist Blueberry Buttermilk Muffins combine brown sugar, nutmeg and vanilla yogurt for a sweet start to the day, or a tasty treat any time. Make a batch for Sunday brunch and watch them disappear!

Ingredients

• 2 Cups of flour
• 1/2 Cup brown sugar, packed
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp lemon peel, grated
• 1/2 tsp nutmeg
• 1 Cup of fresh blueberries
• 1 Cup fat free vanilla yogurt
• 1 Cup of buttermilk

Instructions

Preheat oven to 400F degrees.

Line a muffin tin with paper cups, or coat well with non-stick cooking spray.

Combine flour, sugar, baking powder, baking soda, lemon peel and nutmeg.

Fold blueberries into the flour.

In a small bowl, blend yogurt and buttermilk together.

Slowly stir the yogurt blend into the dry ingredients until the flour is moistened.

Fill each cup 3/4 full with batter.

Bake 18 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan for 5 minutes then move to wire racks to cool completely.

Makes 12 muffins.