With the addition of vanilla yogurt, this basic muffin turns out moist and tender. It’s easy and quick to prepare.
Prep: 15 min.
Bake: 20 min.
1 cup all-purpose flour
6 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup vanilla yogurt
3 tablespoons canola oil
2 tablespoons 2% milk
1/2 cup fresh or frozen blueberries
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.
Fill greased or paper-lined muffin cups three-fourths full. Bake at
350° for 20-22 minutes or until a toothpick inserted near the
center comes out clean. Cool for 5 minutes before removing from pan
to a wire rack. Serve warm. Yield: 6 muffins.
1 muffin equals 228 calories, 9 g fat (1 g saturated fat), 38 mg cholesterol, 195 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.