Buttermilk Blueberry Muffins

2 cups all-purpose flour
1/2 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon grated lemon peel
1/2 teaspoon ground nutmeg
1 cup blueberries
1 cup nonfat vanilla yogurt
1 cup buttermilk

In a large bowl, combine the first six ingredients. Gently fold in blueberries. Combine yogurt and buttermilk; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.

Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Makes 1 dozen.