The yogurt contributes to the flavor and tenderness of these sugar-topped, orange-scented blueberry muffins.

Blueberry Yogurt Muffins

2 cups all-purpose flour
6 tablespoons granulated sugar - divided use
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup plain yogurt
1/4 cup orange juice
1 large egg
2 tablespoons vegetable oil

1 teaspoon grated orange peel
1 teaspoon vanilla extract
1 cup blueberries, fresh or frozen

1. Preheat oven to 400°F (205°C). Grease a 12-cup muffin tin or line with paper baking cups.
2. In a large bowl sift together flour, 5 tablespoons of the sugar, baking soda, baking powder and salt. Set aside.
3. In a small bowl combine yogurt, orange juice, egg, oil, orange peel and vanilla.
4. Make a well in the center of the flour mixture and add yogurt mixture all at once. Stir just to blend. Fold in blueberries.
5. Spoon batter into muffin tins and sprinkle with remaining 1 tablespoon sugar. Bake for 18 minutes or until golden brown.

Makes 1 dozen muffins.