Sorry about the horrible picture quality. I snapped this one at night, right after I made them, so the lighting was terrible. Also, this time I made mini-muffins instead of the larger ones that the recipe indicates. I often do this, they are just more manageable for the kids that way. If you decide to go with the mini-muffins, be sure to cut the baking time down.
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/3 c. sugar
1 egg, lightly beaten
1/4 c. unsweetened orange juice
2 Tbsp. Vegetable oil (I use Canola)
1 tsp. vanilla extract
8 oz. carton vanilla low-fat yogurt
1 c. fresh or frozen blueberries, thawed
1 Tbsp. sugar
Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine egg and next 4 ingredients; add to dry ingredients. Stir just until dry ingredients are moistened. Gently fold in blueberries.
Spoon batter evenly into 12 muffin cups coated with cooking spray; sprinkle 1 Tbsp. sugar evenly over batter. Bake at 400 degrees for 18 minutes or until golden. Remove from pans immediately; cool on a wire rack.