Blueberry Muffins

These muffins are a big hit with our family. You may need to make two batches because they go fast!


8 ounces vanilla yogurt or sour cream
one egg (or 1/4 cup water)
1/4 cup orange juice
2 tablespoons canola or vegetable oil
1 teaspoon vanilla flavoring
2 cups all-purpose flour 
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen blueberries


Preheat the oven to 400 degrees. Mix 8 ounces vanilla yogurt or sour cream with one egg (if you omit the egg, add 1/4 cup water), 1/4 cup orange juice, two tablespoons canola or vegetable oil, and one teaspoon vanilla flavoring. Mix well.

In another bowl, combine 2 cups all-purpose flour with 1/3 cup sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt. Mix well. Make a well in the center. Add wet ingredients and stir just until moist. Gently fold in one cup fresh or frozen blueberries.

Spoon batter evenly into 12 muffin tins sprayed with cooking spray. Sprinkle sugar generously on top of each muffin. Bake at 400 degrees for 15 to 18 minutes or until golden brown. Let sit five minutes. Use a knife to loosen muffins from sides of pan. Remove from pans and cool on wire rack. 

Yield: one dozen muffins.