Lemon Blueberry Flax Muffins

Ingredients

• 1/2 cup blueberries (fresh or frozen)
• 1 1/2 cups whole wheat flour
• 1/3 cup flax seed, grounded
• 3 tablespoons sugar
• 3 tablespoons Splenda sugar substitute
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup plain yogurt, low fat
• 1/4 cup canola oil
• 2 teaspoons lemon rind, grated
• 2 tablespoons lemon juice, fresh
• 1 egg

Directions

1. 1

   In a small bowl, toss blueberries with 1 tsp of the flour. Set aside.

2. 2

   In separate bowl, stir together remaining flour, flax, sugars, baking powder, baking soda and salt.

3. 3

   In glass measuring cup, whisk together yogurt, oil, lemon rind, lemon juice and egg.

4. 4

   Pour into dry ingredients; stir just until moistened. Stir in reserved blueberries.

5. 5

   Divide batter among 12 muffin trays. Bake in 400°F oven for 18 minutes or until muffins are lightly browned.