Preheat oven to 375°F. Prepare muffin pan by spraying with non-stick cooking spray or greasing the tin if not using paper liners.
In large bowl, mix together flours, brown sugar, baking powder, and spices. In small bowl, blend together eggs, yogurt and oil. Add wet mixture to flour mixture, stirring until moistened. In a small bowl, toss blueberries lightly with 2 Tbsp. of flour (flour helps keep them from sinking to the bottom). Gently fold blueberries into mix. Pour into prepared muffin tin, bake 20-25 minutes.
For fat free variation: Use 2 egg whites instead of 1 egg; use fat-free yogurt, and use 1/3 cup applesauce in place of oil. Adjust cooking time to 20-24 minutes.
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