Blueberry Yogurt Muffins

Ingredients:
2 cups flour
⅓ cup sugar
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
¼ cup freshly squeezed orange juice
2 Tbsp vegetable oil
1 tsp vanilla extract
1 cup of vanilla low fat yogurt
1 large egg, lightly beaten
1½ cups fresh or frozen blueberries (divided)
1 Tbsp sugar

Method:

1. Preheat the oven to 200°C.
2. Lightly spoon 2 cups of flour into a dry measuring cup; level with a knife. Combine flour, ⅓ cup of sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture.
3. In a separate bowl, combine orange juice, oil, vanilla, yogurt and egg; add to dry ingredients, stirring just until moist. Gently fold in 1 cup of blueberries.
4. Spoon batter into a muffin tray that has been coated with cooking spray.
5. Divide the remaining ½ cup of blueberries between the muffins; sprinkle 1 tablespoon of sugar evenly over the muffins.
6. Bake for 17-19 minutes or until tester inserted in center comes out clean. Remove muffins from the pan immediately and place on a wire rack to cool. Slather with butter and enjoy.