By Eating Made Easy
1 cup all-purpose flour
1 cup white whole wheat flour
2 tsp baking soda
1 tsp kosher salt
¼ cup canola oil
½ cup orange juice
1 cup blueberry, fresh or frozen
½ cup plain non-fat yogurt
2 large eggs
2 tsp vanilla extract
½ cup sugar
Preheat oven to 375. Grease a nonstick muffin pan with cooking spray or a little oil and set aside.
Stir together dry ingredients in a medium bowl and set aside.
In a separate large mixing bowl, whisk together the oil, sugar, eggs, vanilla, yogurt, and orange juice. Stir in 1/3 of the dry ingredients at a time until everything is incorporated. Gently fold in the blueberries (if using frozen, toss the blueberries in 1 Tbsp flour before adding).
Using an ice scream scoop or measuring cup, place an even amount of batter in each greased muffin cup. Sprinkle a tiny bit of sugar on top of each muffin, then place in oven and bake for 18-22 minutes or until a toothpick inserted into a muffin comes out clean. Let cool for 5 minutes in the pan, then remove muffins to a cooling rack. Enjoy warm!
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