Lemon Blueberry Yogurt Muffins

• 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

1. Preheat oven to 350u0b0F Spray a 12-cup muffin tin with cooking spray.
2. In a large bowl, stir together whole wheat flour, brown sugar, oats and baking soda.
3. In another bowl, whisk together yogurt, milk, oil, egg and lemon rind; with wooden spoon; add to flour mixture. Fold in frozen blueberries.
4. Scoop into prepared muffin tin, filling cups about 2/3 full.
5. Bake in center of oven for 30 minutes or until springy when touched on top.

whole wheat flour, brown sugar, oats, baking soda, greek yogurt, milk, extra virgin olive oil, egg, lemon rind, canadian wild blueberries

Taken from www.food.com/recipe/lemon-blueberry-yogurt-muffins-452167 (may not work)