Blueberry Yogurt Muffins
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Orange juice||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Vanilla low fat yogurt||8 Ounce (1 Carton)|
|Egg||1 Large, lightly beaten|
|Blueberries||1 Cup (16 tbs), thawed (Fresh / Frozen)|
1. Preheat oven to 400°.
2. Combine first 5 ingredients in a large bowl; stir well, and make a well in center of mixture. Combine orange juice and next 4 ingredients in a bowl; stir well. Add to flour mixture, stirring just until moist. Gently fold in blueberries.
3. Divide batter evenly among 12 muffin cups coated with cooking spray; sprinkle 1 tablespoon sugar evenly over batter. Bake at 400° for 18 minutes or until golden. Remove from pans immediately; let cool on a wire rack.