Friday, February 11, 2011

Blueberry-Orange Yogurt Muffins

It’s no secret that I love to make variations of recipes. This one is based on my new favorite (and good-for-you) yogurt muffin recipe. For this recipe, I omitted the simple syrup mixture that is brushed on the tops of the muffins after they come out of the oven—the blueberries make them moist enough without that step. Enjoy!

Blueberry-Orange Yogurt Muffins
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup fat-free plain yogurt
1 cup sugar
3 eggs
2 tsp. orange zest (2 oranges)
1 tsp. vanilla extract
1/2 cup vegetable oil
1 pint blueberries
1. Combine flour and next 2 ingredients. In another bowl, combine yogurt and next 4 ingredients. Gradually stir flour mixture into yogurt mixture until combined. Stir in vegetable oil until combined. Gently fold in blueberries. Scoop batter into 24 lightly greased muffin cups.
2. Bake at 350° for 20 minutes or until done. 

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