Blueberry Muffins made with Yogurt

I love, love, love blueberry muffins - but almost every recipe I see calls for a stick of butter or a cup of oil.  Now that I am over 40 and have to make an effort not to gain weight, I just can't bring myself to make those old recipes any more.

I did find this recipe that uses yogurt in place of almost all the fat.  It makes the texture a lot like pound cake AND it provides a couple grams of protein, which is always a plus in our house since we don't eat meat all that often.

I pretty much always double this recipe.  When I double it I end up with 18 regular (not super sized) muffins and 12 mini muffins for the kiddos.

For a single batch (12 muffins) you need:

2c Flour  
1/3 c Sugar
1 tsp Baking powder
1 tsp Baking soda  
1/4 tsp Salt  
1/4 c Orange juice  
1 tbs Vegetable oil  
1 tsp Vanilla extract  
1 cup lowfat vanilla yogurt
1 Egg
1 c Fresh blueberries (or frozen ones that are defrosted - that's what I always use)

Preheat oven to 400 degrees.

Combine dry ingredients in a bowl.

Combine all the wet ingredients (NOT THE BLUEBERRIES) in a separate bowl

Make a well in dry ingredients, add wet and combine just until moistened (it will be a thick batter)

Gently fold in blueberries.

Pour into sprayed muffin tins.  Top with a little raw sugar if you want.

Bake for 18 minutes (for big ones) or until toothpick inserted comes out clean.

Remove for pan immediately and cool on wire rack.

Per Muffins Info:

Calories: 139

Fat: 1.8g

Protein: 3.5g

Carbs: 27.2g