Blueberry Yogurt Muffins recipe - Canadian Living

By Trix

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Ingredients

• To use frozen instead of fresh blueberries, keep them frozen until the last moment and fold them in with as few strokes as possible.
• 2-1/4 cups (550 mL) all-purpose flour
• 3/4 cup (175 mL) granulated sugar
• 1 tbsp (15 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) nutmeg
• 2 eggs1 cup (250 mL) plain yogurt
• 1 tbsp (15 mL) grated orange rind
• 1/4 cup (60 mL) orange juice
• 1/4 cup (60 mL) vegetable oil
• 1-1/2 cups (375 mL) fresh blueberries

Preparation

Step 1

In large bowl, stir flour, sugar, baking powder, baking soda, salt and nutmeg. In separate bowl, whisk together eggs, yogurt, orange rind and juice and oil; pour over dry ingredients. Sprinkle with blueberries; stir just until dry ingredients are moistened.

Spoon into greased or paper-lined muffin cups, filling to top. Bake in centre of 375°F (190°C) oven until golden and tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 2 minutes. Transfer to rack and let cool completely Variation
Blueberry Yogurt Whole Wheat Muffins: Substitute 1 cup (250 mL) whole wheat flour for 1 cup (250 mL) of the all-purpose flour.