Blueberry Pancakes

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2 1/4 ounces all-purpose flour (about 1/2 cup)

2 19/50 ounces whole-wheat flour (about 1/2 cup)

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/8 teaspoon ground nutmeg

3/4 cup vanilla fat-free yogurt

2 tablespoons butter, melted

2 teaspoons fresh lemon juice

1/2 teaspoon vanilla extract

2 large eggs, lightly beaten

1 cup fresh blueberries

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