Whole-Wheat Blueberry Muffins

Preheat oven to 400 degrees F. Line a 12-cup muffin pan with 12 paper baking cups. Stir together flour, baking powder, salt and baking soda in a large bowl. Add blueberries, and toss gently to coat.

Whisk together yogurt, brown sugar, water, canola oil, lemon zest, almond extract and egg in a medium bowl. Add wet ingredients to dry ingredients and stir using a spatula until just combined. Spoon batter into prepared muffin pan (about 1/3 cup batter per cup).

Bake in preheated oven until a wooden pick inserted in center of each muffin comes out clean, 20 to 22 minutes. Cool in pans 5 minutes; transfer muffins to a wire rack to cool completely, about 45 minutes.