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Blueberry Corn Muffins

1 c Blueberries; fresh or unthawed frozen
1 tb Flour
1 c Yogurt; plain, low fat
3 tb Vegetable oil
1 ts Vanilla extract
1 Egg
1 c Whole wheat flour
1 c Cornmeal
1/4 c Sugar
3 ts Baking powder
1 ts Baking soda

Heat oven to 400 degrees F. Spray 12 medium muffin cups with nonstick cooking spray, or line with paper baking cups.

Toss blueberries and all purpose flour; set aside. Beat yogurt, oil, vanilla and egg in large bowl. Stir in remaining ingredients just until moistened. Carefully stir in blueberries. Divide batter evenly among muffin cups (about 2/3 full).

Bake about 15 minutes or until golden. Immediately remove from pan to wire rack.

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