Ingredients
1 cup all-purpose flour6 tablespoons sugar1/4 teaspoon salt1/4 teaspoon baking powder1/4 teaspoon baking soda1 egg1/2 cup vanilla yogurt3 tablespoons canola oil2 tablespoons 2% milk1/2 cup fresh or frozen blueberries
Preparation
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 in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
