Blueberry yogurt muffins

Blueberry yogurt muffins

Ingredients/Components

• sugar - 1/3 c
• vanilla extract - 1 tsp
• salt - 1/4 tsp
• baking powder - 1 tsp
• baking soda - 1 tsp
• vegetable oil - 2 Tbsp
• all-purpose flour - 2 c
• egg, lightly beaten - 1 item
• unsweetened orange juice - 1/4 c
• vanilla low-fat yogurt - 1 (8
• fresh or frozen blueberries, thawed - 1 c
• baking spray - 1 item

How to make blueberry yogurt muffins:

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 400° for 18 to 20 minutes or until golden on top. Remove from pans immediately; cool on a wire rack. Yield: 1 dozen.

Serving Size: 1 muffin. Cal-153, CHO-27.2, Pro-3.7, Fat-3.3.

Recipe categories: Breads, Quick breads, Muffins.