2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sugar
1 egg
1/4 cup orange juice
2 tablespoons canola oil
1 teaspoon vanilla extract
8-ounce container vanilla low-fat yogurt
1 3/4 cups washed blueberries (about 6 ounces by weight)
Preheat oven to 400 degrees.
Measure the blueberries in a Pyrex glass pitcher with the amounts measured on the side -- hold it up level to your eyes and squint.
In a large bowl, sift the flour, baking powder, baking soda and salt. Add the sugar and mix well. (You're aiming to mix the wet and dry ingredients together as little as possible, so mix the dry ingredients thoroughly now, while they're dry.)
In a small bowl, beat the egg, then add juice, oil, vanilla and yogurt and mix well.
Add wet ingredients to dry ingredients, stirring just until combined.
Fold in the blueberries. Spoon into muffin cups (we used 12 large cups). Bake at 400 degrees for 18 minutes. Remove muffins from pan as soon as you can handle them; otherwise moisture condenses on the bottom of the cups and they become soggy.
Note: This recipe was tested with more blueberries on the theory that you can not have too much of a good thing, but actually, you can. This fruit clumps together and the muffins fall apart if you use too much fruit.
"Mood Food" by Jane Eldershaw
Sunday, April 22, 2001
