Source : joy of baking
- 1 cup plain yogurt
- 1 large egg, lightly beaten
- 1/4 cup canola or corn oil
- 1/2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 cup (100 grams) granulated white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups fresh or frozen blueberries
- Preheat oven to 375 degrees F. Position rack in the center of oven. Butter or line 12 muffin cups with paper liners.
- In a bowl whisk together the yogurt, lightly beaten egg, oil, and vanilla extract.
- In another large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Remove 1 tablespoon of the dry ingredients and toss it with the blueberries.
- With a rubber spatula fold the wet ingredients into the dry ingredients and stir slowly until the ingredients are just combined 10 -15 stokes will be enough.
- Gently stir in the blueberries. Be careful not to break the berries or the batter will turn all blue.
- Evenly fill the muffin cups with the batter ,fill only 1/2 to 2/3 full.
- Place in the oven and bake for about 15 - 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool for about 5 minutes before removing from pan
