A little diversion

I'm taking a little break from cleaning today. Tomorrow Jacob will be home for most of the day so he can help me load up all the leftover yard sale stuff that's currently piled in our living room.

So I decided to share a recipe today. I've only made these muffins twice, but seriously, we think they are 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

1. Combine flour, baking powder, baking soda, salt, and sugar in a large bowl; make a well in the center of mixture.
2. Combine orange juice, oil, vanilla, yogurt and egg; stir well.
3. Add to dry ingredients, stiffing just until moistened.
4. Gently fold in blueberries.
5. Divide batter among greased or lined 12 muffin pan.
6. Sprinkle tablespoon of sugar evenly over tops of muffins.
7. Bake at 400 degrees for 18 minutes or until golden.
8. Remove immediately from pan and let cool on a wire rack.

I tried a streusel topping this morning, but we decided that we like just the sugar sprinkled on top. The streusel topping was too sweet.

Hope you enjoy!