These are seriously the best blueberry muffins ever! The reason this recipe caught my attention is that it doesn't call for any milk, which is perfect for me since I can only use goat milk which I haven't had on hand for awhile.
Blueberry Yogurt Muffins
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 c. sugar
1/4 c. orange juice
2 T. vegetable oil
1 tsp. vanilla
1 (8oz) ctn. vanilla yogurt (I just measured 8oz out of my big container)
1 c. fresh or frozen blueberries
1 T. sugar
Combine flour, baking powder, baking soda, salt, and sugar in a large bowl; make a well in the center of mixture.
Combine orange juice, oil, vanilla, yogurt and egg; stir well. Add to dry ingredients, stirring just until moistened. Gently fold in blueberries.
Divide batter among greased or lined 12-cup muffin pan. Sprinkle tablespoon of sugar evenly over tops of muffins.
Bake at 400 degrees for 18 minutes or until golden. Remove immediately from pan and let cool on a wire rack.
Leftovers can be frozen.