Continuing to chip away at that delicious blueberry bucket we have. We made 12 muffins today, half are earmarked for some friends we are hanging with today and the other half are for the freezer ... hello breaky-on-the-run.
2 C. all-purpose flour
3/4 C. sugar
1 T. baking powder
1 t. baking soda
1/2 t. salt
1/2 C. yogurt, plain
2 t. orange rind, grated
1/4 C. flax oil
2 eggs, lightly beaten
2 C. fresh blueberries
1/3 C. brown sugar
2 T. butter, soft
1 T. orange rind, grated
Pre-heat oven to 400°F (200°C). Prepare 12 muffin cups.
In a large bowl, put in flour, sugar, baking powder, baking soda and salt into large bowl and mix until blended.
In a medium bowl, combine yogurt, orange rind, oil and eggs into another large bowl until smooth.
Pour wet mixture over dry mixture. Pour in blueberries. Stir until just combined.
Spoon batter into the 12 muffin cups.
In a small bowl, mix sugar, butter and orange rind for the topping. Dollop each muffin cup.
Bake for about 25 minutes or until golden and springy to the touch.