Makes: 12 muffins
Prep: 10 minutes
Bake: 25-30 minutes

2	cups + 2 tablespoons all-purpose flour, separated
¾	cup brown sugar, packed
1	teaspoon baking powder
½	teaspoon baking soda
½	teaspoon lemon zest
½	teaspoon salt
1	cup plain whole milk yogurt
2	large eggs
¼	cup butter, melted
1	cup fresh blueberries (can substitute frozen, defrosted blueberries)

1.  Preheat oven to 375°F.  Grease 12-muffin tin.  Combine 2 cups flour, sugar, baking powder, baking soda, lemon zest and salt in large bowl.  Combine yogurt, eggs and butter in medium bowl.  Add wet mixture to dry mixture. Stir until just combined.  Toss blueberries with remaining 2 tablespoons flour, and fold into batter.  Portion batter into muffin tin.  Bake 25 to 30 minutes, until golden brown on tops and inserted toothpick come out with only a few crumbs.  Remove from oven and allow to cool 10 minutes.  Serve hot with butter.

Per Serving:  189 cal., 6 g fat (3 g sat. fat), 44 mg chol., 171 mg sodium, 87 mg pot., 30 g carb., 14 g sugar, 1 g fiber, 4 g pro.

Blueberry Muffins – Reduced Sugar Variation:

Prepare, bake and serve Blueberry Muffins recipe according to instructions, with the following ingredient replacements:

• Replace ¾ cup brown sugar with ¼ tablespoons brown sugar + 8 tablespoons stevia baking blend (or equivalent zero calorie sugar replacer).

Per Serving (1 muffin):  159 cal., 6 g fat (3 g sat. fat), 44 mg chol., 171 mg sodium, 87 mg pot., 23 g carb., 6 g sugar, 1 g fiber, 4 g pro.