Blueberry Yogurt Muffins

Those of you out there who know me well may be aware that I am a bit indecisive from time to time... So when I decided to bake muffins the other day, it took a lot of rummaging through the cupboard and freezer and sifting through far too many recipes to make up my mind. The wonderful thing about muffins is there really are so many kinds you can make - and I debated between banana muffins, banana chocolate chip, banana crumb topping... until I came across the last container of frozen wild blueberries in our freezer. That set me searching for blueberry muffin recipes. I scanned through quite a few cake-y looking blueberry muffin recipes, but I was searching for something healthier. This recipe comes from Canadian Living, but I've made a few adaptations. As you may recall, my recipe for apple oat muffins also uses yogurt, and they are delicious. When I saw that this recipe used yogurt, combined with the orange, I was finally able to make a decision.

One important tip for making muffins: generally, you combine the dry ingredients in one bowl and then the wet in a separate bowl, and then pour the wet ingredients into the dry. When you add the two together, be careful not to over-mix - stir until just incorporated, and that's it! This will make your muffins lighter.

THE RECIPE:
1 cup all-purpose white flour
1 cup all-purpose whole wheat flour
3/4 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 eggs
1 cup plain yogurt
1 tbsp grated orange rind
1/4 cup orange juice
1/4 cup vegetable oil
1 tsp vanilla extract
1 to 1 1/2 cups blueberries, fresh or frozen

1. In large bowl, sift together flours, sugar, baking powder, baking soda, salt and cinnamon.
2. In separate bowl, whisk together eggs, yogurt, orange rind, orange juice, vegetable oil and vanilla extract. Pour over dry ingredients. Sprinkle with blueberries. Stir until just incorporated.
3. Spoon into paper-lined or greased muffin cups, filling almost to top. Bake at 375 degree oven for 25 minutes, or until tops are golden. Let cool in pan on rack for 2 minutes. Transfer to rack and let cool completely.

To "zest" my orange for the orange rind, I used the small side of a grater, since I don't have a zester, and it worked just fine. If you also don't have a zester, make sure you do use a small grater setting, because you don't want the rind pieces to be too big. And if you do have a zester... you should probably lend it to me.

If using frozen blueberries, keep them frozen until the last minute. This will stop their colour from running.

This recipe is quick and easy - unlike me when it comes to making a decision... So I won't tell you how long it took me to decide on making these muffins (because that's a bit embarrassing)... but I will tell you that I made the right decision. See for yourself.

Happy Muffin-Making!

Caroline