Blueberry Yogurt Muffins

• FOR THE BATTER:
• 2 whole Eggs
• 1 cup Vanilla Yogurt
• 1/2 cups Oil
• 1 cup Sugar
• 1-1/2 cup Flour
• 1-1/2 cup Whole Wheat Flour
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 2 cups Frozen Blueberries
• _____
• FOR THE GLAZE:
• 1 cup Powdered Sugar
• 1 Tablespoon Milk

1. *Mix together the eggs, yogurt and oil. Stir in sugar.
2. *Add flour, baking powder and salt. Mix.
3. *Gently fold in the blueberries. (You can use frozen blueberries or fresh, but the fresh have a tendency to make the batter "purple.")
4. *Scoop the batter into a greased muffin pan or use paper liners.
5. *Bake at 350 degrees for 20 minutes or until the muffins are lightly browned.
6. *Cool slightly and remove from pan.
7. *When the muffins are still slightly warm, mix together the glaze.
8. Take 1 cup powdered sugar, then add a tablespoon of milk and whip with wire whisk. Add a little more milk, a teaspoon at a time, until you have the consistency of a glaze.
9. Then dip the tops of the muffins into the glaze and let the muffins cool completely on wire rack.

eggs, vanilla yogurt, oil, sugar, flour, whole wheat flour, baking powder, salt, frozen blueberries, powdered sugar, milk

Taken from tastykitchen.com/recipes/breads/blueberry-yogurt-muffins/ (may not work)