Our family can't seem to get enough of these muffins. The blueberries and yogurt make them wonderfully moist. You can reheat them the next day- they won't dry out. They are a satisfying addition to breakfast, and a great item to grab on your way out the door. I usually add a bit more blueberries than the recipe calls for.
| 1 | c | unbleached all-purpose flour |
| 1 | c | whole wheat flour |
| 2 | tsp | baking powder |
| 1⁄2 | tsp | salt |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1 | tsp | baking soda |
| 1 | egg | |
| 1⁄2 | c | vegetable oil |
| 1⁄2 | c | sugar |
| 1 | tsp | vanilla |
| 1 | c | blueberries (fresh or frozen and lightly thawed) |
Preheat oven to 350°.
Lightly grease a 12-muffin tin.
Sift together the flour, baking powder and salt.
In a seperate bowl, combine the yogurt with soda; set the mixture aside.
Beat the egg in a third bowl, then add the oil, sugar, and vanilla, and stir to combine.
Add the flour mixture and the yogurt mixture alternately to the egg mixture and stir just until blended.
Gently fold in the blueberries.
Pour the batter into the muffin tin and bake for 25 to 30 minutes until the muffins are golden brown.
Remove from the tin and cool on a wire rack.