Whole Grain Blueberry Muffins

I have a lot of blueberries in the freezer from this season. I am also trying to use up a lot of the stuff in my freezer since it IS hurricane season. We love blueberries and these muffins (I made in regular sized muffin tins) could be made in mini-muffin tins or mini bundt tins. These beauties are great for breakfast, snacks or treats.

• 2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 4 tablespoons Earth Balance, softened
• 1 cup sugar
• zest of one large lemon
• 2 flax-eggs (1 flax egg = 1T flax seed meal mixed with 3 T warm water)
• 2 teaspoons vanilla extract
• 1 cup non-dairy yogurt
• 1-1/2 cups fresh or frozen blueberries

Whisk together the flours, baking powder, baking soda, and salt in a medium bowl. Set aside.

Cream together the Earth Balance and sugar in a large mixing bowl until light and fluffy and almost white in color.

Add the lemon zest and cream a little longer. Scrape the sides and bottom of the bowl as needed.

Add the flax eggs, beating well. Add the vanilla and beat to incorporate.

Add the yogurt and the flour mixture, alternating, beginning and ending with the flour mixture, in 2 and 3 additions respectively. Mix on low speed to incorporate after each addition. Scrape the sides and bottom of the bowl as needed.

Gently fold in the blueberries.

Preheat the oven to 400 F. Grease your pan. Scoop the batter into the prepared pans, dividing the batter evenly.

Bake the muffins until a cake tester inserted in the center comes out clean, 15-18 minutes (check at 15). Remove from the oven and allow the cakes to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling.