Lemon Blueberry Flax Muffins

• 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

1. In a small bowl, toss blueberries with 1 tsp of the flour. Set aside.
2. In separate bowl, stir together remaining flour, flax, sugars, baking powder, baking soda and salt.
3. In glass measuring cup, whisk together yogurt, oil, lemon rind, lemon juice and egg.
4. Pour into dry ingredients; stir just until moistened. Stir in reserved blueberries.
5. Divide batter among 12 muffin trays. Bake in 400u0b0F oven for 18 minutes or until muffins are lightly browned.

blueberries, whole wheat flour, flax seed, sugar, splenda sugar substitute, baking powder, baking soda, salt, plain yogurt, canola oil, lemon rind, lemon juice, egg

Taken from www.food.com/recipe/lemon-blueberry-flax-muffins-245257 (may not work)