Lemony Blueberry Muffins

• 2 c. flour
• 3 tsp. baking powder
• 1 (8 oz.) carton low-calorie lemon yogurt
• 2 Tbsp. oil
• 1 c. frozen blueberries
• 1/2 c. sugar
• 1/4 tsp. salt
• 2 eggs
• 1 tsp. vanilla
• 2 Tbsp. skim milk

1. Stir together flour, sugar, baking powder and salt.
2. In separate bowl, stir together yogurt, eggs, vanilla, oil and milk. Make a well in dry ingredients; add liquid ingredients.
3. Add frozen blueberries (do not thaw).
4. Stir just until blended.
5. Spoon into 12 to 14 (2 1/2-inch) muffin cups that have been sprayed with Pam.
6. Fill 12 cups full if you want large muffins or spread batter over 14 cups for smaller muffins.
7. Sprinkle tops with a little sugar, if desired.
8. Bake in 425u0b0 oven for about 15 minutes.

flour, baking powder, lemon yogurt, oil, frozen blueberries, sugar, salt, eggs, vanilla, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=888916 (may not work)