Easy Peasy Lemon Blueberry Muffins

I love these muffins! Really simple to make and a lot lower in fat and calories than a regular bakery muffin. When blueberries are in season, I use fresh, but they are usually so expensive, I tend to use frozen all the time and they are just as delicious! The lemon zest is key and adds a whole new dimension!

1 1/2 cup(s) all-purpose flour

2/3 cup(s) whole wheat flour

2 tsp baking powder

1/2 tsp table salt

2 Tbsp dark brown sugar, packed

1/2 tsp ground nutmeg

2/3 cup(s) sugar, granulated

1/3 cup(s) butter, stick

1 large egg(s)

2 egg whites

1/2 tsp vanilla extract

3/4 cup(s) fat-free skim milk

1 1/4 cup(s) blueberries, fresh or frozen 1 tbsp lemon zest Instructions Preheat oven to 400ºF. Line a 12-cup muffin tin with paper or foil liners. Combine the flours, baking powder, and salt in a medium bowl. With an electric mixer beat the granulated sugar and butter in a large bowl until fluffy. Beat in the egg, egg whites, and vanilla until blended. On low speed, alternately add the flour mixture and the milk, beginning and ending with the flour mixture and scraping down the sides of the bowl. Fold in the blueberries and lemon zest. Evenly spoon the batter into the cups. Sprinkle with the topping. Bake until a toothpick or cake tester comes out clean, about 25 minutes. Remove the muffins from the pan and cool completely on a rack. Sit on your hands so you don't tear into one and burn yourself. Topping: Easy: Just mix brown sugar and nutmeg and crumble over the top just before baking. (I was out of nutmeg today and used pumpkin pie spice- just as good)