Whole Wheat Blueberry Muffins
Ingredients
- 8 ounces (about 2 1/3 cups) whole-wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 cup fresh blueberries (5 ounces)
- ¾ cup plain 2% reduced-fat Greek yogurt
- ⅔ cup packed light brown sugar
- ¼ cup water
- 3 tablespoons canola oil
- ¼ teaspoon lemon zest (from 1 lemon)
- ⅛ teaspoon almond extract
- 1 large egg
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