Lemony Blueberry Muffins - cooking recipe

Ingredients

2 c. flour
3 tsp. baking powder
1 (8 oz.) carton low-calorie lemon yogurt
2 Tbsp. oil
1 c. frozen blueberries
1/2 c. sugar
1/4 tsp. salt
2 eggs
1 tsp. vanilla
2 Tbsp. skim milk

Preparation

Stir together flour, sugar, baking powder and salt.
In separate bowl, stir together yogurt, eggs, vanilla, oil and milk. Make a well in dry ingredients; add liquid ingredients.
Add frozen blueberries (do not thaw).
Stir just until blended.
Spoon into 12 to 14 (2 1/2-inch) muffin cups that have been sprayed with Pam.
Fill 12 cups full if you want large muffins or spread batter over 14 cups for smaller muffins.
Sprinkle tops with a little sugar, if desired.
Bake in 425\u00b0 oven for about 15 minutes.