Blueberry Ginger Muffins (12 servings) 1 cup all-purpose flour 1/2 cup whole-wheat flour 2 Tablespoons brown sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup plain nonfat yogurt 2 large eggs 1 teaspoon vanilla extract 3/4 cup fresh blueberries 1 Tablespoon finely minced crystallized ginger 2 teaspoons grated lemon zest 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. Recipe number 2142. Submitted 9/9/2007.