1 cup whole-wheat flour

1 1/2 cups unbleached all-purpose flour

1/4 cup plus 1 tablespoon Wholesome Sweeteners Organic Turbinado Sugar

1/4 teaspoon sea salt

1/4 teaspoon baking soda

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/4 cup ground organic flaxseed

1 tablespoon fresh grated lemon zest

2 cage-free eggs

1/4 cup toasted walnut oil

1 1/4 cups plain low-fat yogurt

1 cup fresh or frozen blueberries

Center oven rack.  Preheat oven to 400 degrees.

Measure flours, sugar, salt, baking soda, baking powder and cinnamon into a bowl; sift this into another bowl.  Stir in ground organic flaxseet and lemon zest.

In a separate bowl, break eggs, measure toasted walnut oil and yogurt.  Whisk well to combine.

Add liquid to dry ingredients, all at once, using a rubber spatula to scrape the bowl.

Stir ingredients together, using a wooden spoon, until completely mixed, but do not beat or the muffins will be tough.

Stir in blueberries, gently but thoroughly.  Spray a 12-muffin tin with canola spray.  Measure approximately 1/3 cup of batter into each prepared muffin tin.

Bake for 20 minutes, or until a cake tester inserted into the center of a muffin comes out clean.

Remove muffins and serve warm or at room temperature with a trans fat-free spread if desired.  Makes 12 muffins.