Blueberry Yogurt Muffins

A few weeks ago, I volunteered to make muffins for an event at church. Having never made muffins before, I did a trial run earlier this week and I'm glad I did. I made mixed berry muffins and they turned out fine, but they were a little blah. The dough/bread/whatever part didn't have a lot of flavor to it and I thought they needed to be sweeter.

Last night, I was browsing for better muffin recipes and came across For the Love of Cooking's recipe for Blueberry Yogurt Muffins. I convinced Deric to go to the grocery store with me for more eggs and flour and then got busy making the muffins. They turned out to be so good. Much more flavorful and the yogurt makes them really soft (and a lot less crumbly, which means I can eat them in the living room without worrying). I like them so much that I'm gonna write out the recipe here for your future use (and mine). I'll definitely be making these muffins for church.

Blueberry Yogurt Muffins

2c flour
1/3c sugar
1tsp baking powder
1tsp baking soda
1/4tsp salt
1/4c orange juice
2tbsp vegetable oil
1tsp vanilla extract
1c vanilla low-fat yogurt (or regular, no difference except the calories)
1 large egg, lightly beaten
1 1/2c fresh or frozen blueberries, divided
1tbsp sugar

Preheat the oven to 400. Combine flour, 1/3c sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. In a separate bowl, combine orange juice, oil, vanilla, yogurt, and egg. Add wet ingredients to dry ingredients, stirring until just moist. Gently fold in 1 cup of blueberries.
Coat muffin tray with non-stick cooking spray. Spoon batter into muffin tray. Divide the remaining 1/2c of blueberries between the muffins. Sprinkle 1tbs sugar evenly over the muffins.
Bake for 17-19 minutes or until tester inserted in the center comes out clean. Remove muffins from the pan immediately and place on a wire rack to cool. Enjoy!