Blueberry Yogurt Muffins

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 egg

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.