• 2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon grated lemon peel
• 1/2 teaspoon ground nutmeg
• 1 cup blueberries
• 1 cup nonfat vanilla yogurt
• 1 cup buttermilk

In a large bowl, combine the first six ingredients. Gently fold in blueberries. Combine yogurt and buttermilk; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean (check center cupcake). Cool for 5 minutes before removing from pan to a wire rack.