Preheat the oven to 400 degrees.

Prepare a 12-cup muffin pan with cooking spray or muffin papers.

In a large bowl, sift together the flours, sugar, baking powder, baking soda, and salt.

In a separate medium bowl, beat the eggs with the yogurt until smooth and well-combined. Add the vanilla ginger and lemon zest and stir to mix.

Add the wet ingredients to the dry ingredients and mix until just combined (try not to over-mix). Fold in the blueberries gently.

Fill each prepared muffin cup about 2/3 full.

Bake for 15 minutes until lightly browned and a toothpick inserted into the center of one of the muffins comes out clean.





Note From Mr Breakfast
The muffin in the picture was actually made using a giant-size muffin tin. I was able to get 6 muffins from this recipe. I used 1 and 1/2 cups all-purpose flour (no wheat flour) and I sprinkled the tops with coarse grain sugar.






This is an interesting variation on a blueberry muffin. If you skip the ginger, it's still really good. But I think you like it if you try it. Bon Appetite! Looking forward to your comments.

Mr Breakfast would like to thank donna for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 3 votes.

From spoonz

Rating (out of 5):

I thought they were pretty good. Next time, I might make a crumb topping to give them just a little something extra.

Comment submitted: 9/11/2012 (#14394)



From jelly

Rating (out of 5):

My muffins came out quite bread-like and slightly rubbery.

Comment submitted: 11/16/2009 (#9047)



From rb

Rating (out of 5):

Easy recipe! We love that the muffins are not too sweet.

Comment submitted: 2/10/2009 (#7557)

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