Lemon Blueberry Muffins (Deceptively Delicious)

Nonstick cooking spray

1/2 cup firmly packed light/dark brown sugar

4 tbsp margarine, chilled

1 cup lemon lowfat yogurt

1 cup blueberries

1/2 cup yellow squash puree (I just use baby food, carrots have also worked well)

1 egg

2 tsp pure lemon extract

1 tsp grated lemon zest

2 cups all-purpose flour (I use all whole wheat and they taste just fine, or you could do half/half)

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

DIRECTIONS

* Preheat the oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
* In a large bowl, beat the sugar and the margarine with a wooden spoon. Stir in the yogurt, blueberries, yellow squash puree, egg, lemon extract, and lemon zest.
* Add the flour, baking powder, baking soda, and salt. Stir just to combine, but do not overmix - the batter is supposed to be lumpy.
* Divide the batter among the muffin cups. Bake until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted in the center, 13 to 16 minutes. Turn the muffins out onto a rack to cool.
* Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze up to 1 month.