Blueberry Yogurt Muffins
- 2 c. all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/3 c. sugar
- 1 egg, lightly beaten
- 1/4 c. unsweetened orange juice
- 2 Tbsp. vegetable oil
- 1 tsp. vanilla extract
- 1 (8 oz.) vanilla low-fat yogurt
- 1 c. fresh or frozen blueberries, thawed
- baking spray
- Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine egg and next 4 ingredients; add to dry ingredients. Stir just until dry ingredients are moistened. Gently fold in blueberries. Spoon batter evenly into 12 muffin cups coated with cooking spray; sprinkle 1 tablespoon of sugar evenly over batter. Bake at 400u0b0 for 18 to 20 minutes or until golden on top. Remove from pans immediately; cool on a wire rack. Yield: 1 dozen.
flour, baking powder, baking soda, salt, sugar, egg, orange juice, vegetable oil, vanilla extract, vanilla low, blueberries, baking spray
Taken from www.cookbooks.com/Recipe-Details.aspx?id=13091 (may not work)