Eggless -- Blueberry Buttermilk Muffins

[Guest guest]

Blueberry Buttermilk Muffins

 

2 cups all purpose flour

1/2 cup packed brown sugar

1 TB baking powder

1 tsp. baking soda

1/2 tsp. grated lemon peel

1/2 tsp. 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 2/3 full.

 

Bake in a preheated 400° F., oven for 1820 minutes or until a toothpick comes

out clean.

 

Cool for 5 minutes before to removing from pan to a wire rack. 

 

Yield:  1 dozen.