Blueberry Yogurt Muffins

Continuing on with "Muffin Week", I thought I'd use up some of those fresh blueberries I picked up the other day at the store. This recipe is one that I think is certainly best to mix by hand. That way the blueberries don't stain the batter blue! These muffins have a slight citrus taste from the orange juice, which I love! Even the pickiest eater of our household enjoys these muffins! I hope you do too :)

Blueberry Yogurt Muffins
printable recipe

2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 tsp salt
1/4 cup orange juice
2 Tbsp oil (I used canola)
1 tsp vanilla
1 6-oz carton vanilla yogurt (I used low-fat yoplait)
1 large egg, slighty beaten
1 cup fresh or frozen blueberries (thaw if frozen)

Preheat oven to 400 degrees. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. Combine orange juice, oil, vanilla, yogurt, and egg; add to dry ingredients, stirring just until moist. Gently fold in blueberries. Spoon batter into 12 muffin cups coated with cooking spray. Bake for 18 minutes or until a wooden toothpick inserted in center comes out clean. Remove muffins from pans immediately, and place muffins on a wire rack. Yields: 1 dozen.

*Always remember that the less muffin batter is stirred, the better. Overstirring results in muffins that are tough with undesirable tunnels inside.*

*Too much flour will result in tough muffins*

*Muffins are best when eaten the day they are made, but they freeze well, too. Cover them tightly and freeze for up to one month.*

Happy Cooking!
Teauna