These muffins were a huge hit with my kids! I wanted to make them a little healthier so I adapted a Cooking Light recipe for blueberry muffins. I loved that they used yogurt & canola instead of a stick of butter and I also threw some whole wheat flour into the batter instead of using all white flour. Since the muffins were “healthier” I made them a little more special for the kids by adding white chocolate chips. They both loved them and gobbled them right up.
Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray.
Lightly spoon 1 1/2 cups of flour and 1/2 cup of whole wheat flour into a dry measuring cup; level with a knife. Combine flours, baking powder, baking soda, and salt in a large bowl and mix well.
In a separate bowl combine the sugar, lemon zest, oil, vanilla, yogurt, and egg; add to dry ingredients, stirring just until moist. Slowly add the flour mixture until just mixed. Gently fold in 1 cup of blueberries and most of the white chocolate chips. Spoon the batter evenly into a muffin tray. Push the remaining blueberries and white chocolate chips evenly into the tops of each muffin cup.
Place into the oven and bake for 15-17 minutes or until a tester inserted into the center comes out clean. Let them cool for 5 minutes before placing them on a rack to continue cooling. Enjoy!