Lemon Blueberry Yogurt Muffins - cooking recipe

Ingredients

1 1/2 cups whole wheat flour
3/4 cup brown sugar, packed
1/2 cup quick oats
1 1/2 teaspoons baking soda
1 1/3 cups Greek yogurt, Plain
1/4 cup skim milk
1 tablespoon extra virgin olive oil
1 egg
1 teaspoon finely grated lemon rind
1 1/2 cups canadian wild blueberries

Preparation

Preheat oven to 350\u00b0F Spray a 12-cup muffin tin with cooking spray.
In a large bowl, stir together whole wheat flour, brown sugar, oats and baking soda.
In another bowl, whisk together yogurt, milk, oil, egg and lemon rind; with wooden spoon; add to flour mixture. Fold in frozen blueberries.
Scoop into prepared muffin tin, filling cups about 2/3 full.
Bake in center of oven for 30 minutes or until springy when touched on top.