2 cups all purpose flour
2/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 eggs
1 cup vanilla yogurt
1/3 cup canola oil
1/4 cup 2% milk
1 cup fresh or frozen blueberries
In a bowl, combine flour, sugar, salt, baking soda, and baking powder. Whisk together. In another bowl, combine eggs, yogurt, oil, and milk.
Stir yogurt mixture into flour mixture just until moistened. Fold in blueberries. If using frozen blueberries, do not thaw before adding to
batter. Spray a muffin tin with cooking spray; fill cups 3/4 full. Bake at 350 degrees F for 28-30 minutes or until a wooden pick comes out
clean. Cool in pan about 5 minutes before removing. Makes 12 muffins.