|All purpose flour||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Low fat plain yogurt||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Orange juice||1⁄3 Cup (5.33 tbs) (At Room Temperature)|
|Butter||4 Tablespoon, melted and cooled|
|Egg||1 Large (At Room Temperature)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Grated orange rind||1⁄4 Teaspoon|
|Fresh blueberries||2 Cup (32 tbs), rinsed and drained|
Heat the oven to 400 degrees.
Lightly butter twelve 2 5/8 by 1 1/8 (6 tablespoon) muffin cups.
Stir together the flour, sugar, baking powder, baking soda and salt.
In another bowl stir together the yogurt, orange juice, butter, egg, vanilla and orange rind, if desired.
Make a well in the center of the flour mixture, add the yogurt mixture and stir just to combine.
Stir in the blueberries.
Spoon the batter into the prepared muffin cups.
Bake for 20 to 25 minutes until a toothpick inserted in the center of one muffin comes out clean.
Remove the tin(s) to a wire rack.
Cool for 5 minutes before removing the muffins from the cups.