Low-Fat Blueberry Lemon Muffins

Ingredients

1 ½ cups flour
½ cup yellow cornmeal
1/3 cup sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon grated lemon peel
1 cup blueberries
8 ounces lemon yogurt
¼ cup nonfat milk
1 egg
2 tablespoons vegetable oil

Preparation

Preheat over to 425 F. Coat a 12-muffin tin with nonstick cooking spray. In a large bowl, stir flour, cornmeal, sugar, baking powder, lemon peel, baking soda and salt until mixed. Stir in blueberries. In a small bowl, whisk remaining ingredients until blended. Add to flour mixture and stir until just moistened. Drop batter into tin, filling each two-thirds full. Bake 15 minutes or until golden brown.