Preheat oven to 425°F. Spray 12-cup regular muffin pan with cooking spray.
Blend together flour, oats, brown sugar, baking powder, baking soda and salt in large bowl.
Stir together yogurt, Fleischmann’s, Egg Beaters and vanilla in small bowl. Pour yogurt mixture into center of dry ingredients; stir just until blended using rubber spatula. Do not over mix. Fold in blueberries and lemon peel.
Divide batter evenly between prepared muffin cups. Bake 12 to 14 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes in pan. Remove from muffin cups and cool completely on wire rack.
Try this tasty recipe for Blueberry-Lemon Yogurt Muffins, which are not only packed with grains but are also under 500 calories.