Lemon Blueberry Yogurt Muffins

And while I'm on the subject of blueberry muffins...this is another favorite recipe. Again, you can use fresh or frozen berries, but frozen actually work a bit better.

1 cup white flour
1 cup whole-wheat pastry flour
1/4 cup white sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 Tbsp lemon juice
3 Tbsp vegetable oil
1 cup plain yogurt
1 cup fresh or frozen blueberries

Preheat the oven to 400°. Grease muffin tins to make 12 muffins.

In a medium bowl, whisk together the white flour, whole wheat pastry flour, sugar, poppy seeds, baking powder, baking soda, and salt.

Add the lemon juice, vegetable oil, and yogurt to the dry ingredients and combine thoroughly. Stir in the blueberries. Do not overmix. The batter will be fairly thick and slightly spongy.

Spoon the batter into the muffin tins. You can fill them fairly full.

Bake for about 14 minutes, until the muffins turn golden on top and a toothpick inserted in the center comes out clean.

Makes 12 muffins.