Wild Blueberry Yogurt Muffins

Wouldn’t these be perfect for a mid-morning treat?  It was a gorgeous morning to bake these Wild Blueberry Yogurt Muffins and then enjoy them with my daughters outside in the garden.  Mom even got to enjoy her coffee!

Whole wheat flour tends to make your muffins more hardy tasting, but the yogurt really helps to balance these out and keep them moist…plus more nutrients are added.

Wild Blueberry Yogurt Muffins

Yields 12 muffins

1 C all purpose flour
1 C whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 C lowfat Plain Yogurt
1 tsp baking soda
1 egg
1/2 cup canola oil
1/2 cup sugar
1 teaspoon vanilla
1 cup blueberries (fresh or frozen)

Preheat oven to 350° and grease a 12 count muffin tin.  Mix all of the following ingredients together and gently fold in the blueberries.  Evenly fill the muffin cups and bake in the oven for 25 minutes until the muffins tops are golden brown.

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