Another contribution to “Muffin-palooza”. These were so good I ended up making a double batch for my roommate and I to enjoy! We weren’t the only ones who loved them, though. They were a big hit with the teachers. A great, lower fat alternative to traditional blueberry muffins!
The Complete Cooking Light Cookbook
2 c. all-purpose flour
1/3 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 c. orange juice
2 TBSP vegetable or canola oil
1 tsp. vanilla extract
8 oz. low-fat vanilla yogurt
1 large egg, lightly beaten
1 c. fresh or frozen blueberries, thawed
1 TBSP sugar (I prefer raw turbinado for this usage)
1. Preheat oven to 400 degrees. Prepare twelve-cup standard muffin tin with coking spray.
2. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture.
3. Combine orange juice, oil, vanilla, yogurt, and egg. Add to dry ingredients, stirring until just moist.
4. Gently fold in blueberries.
5. Spoon batter into muffin cups. Sprinkle sugar evenly over muffin tops.
6. Bake until a toothpick inserted into the middle of a muffin comes out clean, about 18 minutes. Remove muffins from tin immediately and allow to cool on a wire rack.