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Karen's Blueberry Yogurt Muffins

2 14 cups flour
1 cup sugar
1 tablespoon baking powder
12 teaspoon nutmeg
12 teaspoon salt
2 eggs
1 cup blueberry yogurt
1 tablespoon grated orange rind
14 cup orange juice
14 cup vegetable oil
1 12 cups blueberries


Whisk flour, sugar, baking powder, salt and nutmeg. In separate bowl, whisk together eggs, yogurt, orange rind and juice and oil. Pour over dry ingredients sprinkle with blueberries; stir just until dry ingredients are moistened. Bake at 375 for about 25 min. Tip to use frozen instead of fresh blueberries, keep them in the freezer until the last possible moment before folding them into the batter with as few strokes as possible. For a fancy variation, gradually stir about 2 tsp OJ into 1/4 cup icing sugar;drizzle over cool muffins. Sprinkle with a few fresh blueberries or grated orange rind if desired.

Source: www.food.com