Simple Blueberry Muffins

Muffins are so commonplace these days that I don't think about them much. Some days, depending on my mood and ingredients, I whip up a quick batch for breakfast or for an afternoon snack. Each time, I vary the proportions and ingredients a bit, just to see how it turns out. Sometimes they turn out surprisingly yummy and at other times they get eaten anyway...

These simple blueberry muffins are a favorite with the kids. It is light, not too sugary, and quite tasty, especially when fresh from the oven. The quantity here makes about 12 standard size muffins.

Ingredients
2 cups all purpose flour
½ to 3/4 cup brown sugar
1 Tbsp baking powder
½ tsp each of cinnamon and vanilla (or more if preferred)
2 eggs
½ cup canola oil
½ cup thick plain non-fat yogurt (I like Nancy's™ for this)
½ cup fresh or frozen blueberries

Preparation

1. Pre-heat oven to 400°F
2. Combine the dry ingredients: sift the flour, baking powder, cinnamon and ½ cup brown sugar together in a bowl and make a well (reserve the rest of the brown sugar for topping)
3. Stir in the wet ingredients: add in the eggs, oil, vanilla, and yogurt and stir with a wire whisk till just mixed, do not over-mix; fold in the blueberries
4. Grease a muffin pan or use paper baking cases, drop the batter in - to about 2/3rds full - in each baking case/mold; sprinkle remaining brown sugar on top for a crispy sweet skin
5. Bake in a 400°F oven for about 15-20 minutes, till a toothpick inserted in the center comes out clean
6. Cool on a wire rack for a few minutes and enjoy warm