1 1/2 c. blueberries
3/4 c. all-purpose flour
3/4 c. whole wheat flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 egg
1/4 c. plain nonfat yogurt
2 tbsp. vegetable oil
3/4 c. sugar
1/2 c. water

Line muffin pans (12 cups) with paper bake cups. Stir together flour, baking soda, cinnamon and cloves. In a separate bowl, beat egg; add yogurt, oil and sugar. Beat well. Alternately add water and dry ingredients to yogurt mixture, stir until well combined. Fold in blueberries.

Spoon batter into prepared muffin pans. Bake in 375 F. oven for 20-25 minutes or until toothpick inserted in center comes out clean. Remove to wire rack to cool. Spread with Lemon Yogurt Icing.

LEMON YOGURT ICING:

3/4 c. sifted powdered sugar
1 tbsp. plain nonfat yogurt
1/2 tsp. finely shredded lemon peel
1/2 tsp. lemon juice

In a small bowl, combine all ingredients. Mix until smooth and spread on muffins.

Nutritional Analysis: 1 serving - 167 kcal, 3 g fat, 16% cal from fat.