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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Moist, slightly sweet and very easy to make. So good they don't need any topping! Ingredients:
2 cups all-purpose flour |
12 tablespoons sugar |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
2 eggs |
1 cup vanilla yogurt |
6 tablespoons canola oil |
4 tablespoons 2% low-fat milk |
1 cup fresh blueberries |
Directions:
1. In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
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