Categories: breakfast

Ingredients

• 2 3/4 cup flour
• 1/4 cup cornstarch
• 1 cup sugar
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 1 egg
• 1 cup yoghurt
• 1/2 cup vegetable oil
• 2 cups blueberries
• 1/4 cup sugar

Directions

1. Preheat oven to 350 F

2. Sift all dry ingredients into a large bowl and set aside. In a small bowl toss blueberries with about 1 tablespoon of flour mixture and set aside.

3. Whisk all wet ingredients together and mix well.

4. Add wet ingredients to flour mixture and mix with a wooden spoon until just barely combined. add blueberries and mix lightly. Do not over mix.

5. With an ice cream scoop fill muffin pan almost all the way to the top. top with sugar generously and bake for 20 minutes or until golden brown. Remove muffins from pan as soon as they are cool enough to handle. They will keep for 3-4 days covered at room temperature.

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