Blueberry Yogurt Muffins

Ingredients

• 2/3 Cup Light Brown Sugar (plus extra for topping)
• 2 Eggs
• 1/2 Cup Oil
• 1/4 Cup Milk
• 1 Tablespoon Vanilla Extract
• 1 1/4 Cup All-Purpose Flour
• 1 1/2 teaspoon Baking Powder
• 1/2 Cup Greek Yogurt
• 1 Cup Fresh Blueberries

Instructions

1. 1

   Preheat oven to 375 °F (191 °C) and line a 12-cup muffin pan with paper liners. Spray the liners with nonstick cooking spray.

2. 2

   In a large mixing bowl, whisk together the brown sugar, eggs, oil, milk, and vanilla extract.

3. 3

   Once well combined, add the flour, baking powder, and yogurt. Whisk until just combined.

4. 4

   Fold in the blueberries with a wooden spoon or spatula. Do not over mix.

5. 5

   Fill the prepared muffin pan with the batter, filling each liner 3/4 of the way full. Sprinkle with the extra sugar.

6. 6

   Bake for 20 - 25 minutes, until the tops spring back when gently poked. Remove from the oven and cool in the muffin pan for 10 minutes, then transfer to a wire rack to cool completely.