Lemon-Blueberry Muffins

A couple of days ago when I made my Strawberry-Banana Parfait for breakfast I noticed that the yoplait container contained a couple of recipes so I decided to check out Yoplait.com and boy oh boy was I surprised at all the different recipes that contained yougurt such as Warm Chicken Taco Salad to Lamb Burgers with Rosemary-Mint Sauce ~ This Lemon-Blueberry Muffin recipe caught my attention and I thought it would be interesting to make because I'm really not that big on blue-berries, but the thought of using yogurt instead of butter to bake sparked my interest...so I headed to the store...grabbed a lemon, vanilla yogurt and a container of blue-berries and headed to the house to start baking:) ~ The muffins only took 15 mins. to prep and around 20 mins. to bake ~ This is definately a great, quick recipe worth trying out and taking to the office ~ Trust me..your co-workers will love them! ~ I'm definately a fan of blue-berry muffins NOW...well atlest a fan of mine (lol)

Prep Time:15 min
Start to Finish:30 min
Makes:12 muffins

1/3 cup milk
1/4 cup canola or vegetable oil
1 container (6 oz) Yoplait® Fat Free vanilla yogurt
1 egg
1 3/4 cups Gold Medal® all-purpose flour
1/4 cup sugar
1 tablespoon grated lemon peel
1 tablespoon lemon juice
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fresh or frozen (do not thaw) blueberries (<---I used fresh blueberries)

1. Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups.

2. In large bowl, beat milk, oil, yogurt and egg using wire whisk or fork. Stir in remaining ingredients except blueberries, until flour is moistened. Gently stir in blueberries. Divide batter evenly among muffin cups.

3. Bake 18 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan