In a large bowl combine flour, sugar, baking powder, baking soda, grated lemon peel and nutmeg.
Combine yogurt and buttermilk and stir in dry ingredients until just moistened.
Fill paper lined muffin tins 2/3 full.
Bake at 400 F for 18-20 minutes.
Cool 5 minutes before moving from pan to rack.
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon lemon zest, grated
1 cup blueberries
1 cup buttermilk
1/2 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 cup non-fat vanilla yogurt
1 teaspoon vanilla
Steps/Methods:
In a large bowl combine flour, sugar, baking powder, baking soda, grated lemon peel and nutmeg.
Combine yogurt and buttermilk and stir in dry ingredients until just moistened.
Fill paper lined muffin tins 2/3 full.
Bake at 400 F for 18-20 minutes.
Cool 5 minutes before moving from pan to rack.
