1 ½ cups gluten free 1 for 1 cup flour
2 teaspoons baking powder
½ cup granulated sugar plus 2 teaspoons for tops
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1/2 cup 0%fat Greek Yogurt (1 container)
1/4 cup fat free milk or non- dairy milk
1/3 cup vegetable oil
1 cup frozen or fresh blueberries
Preheat oven to 375 degrees, prepare muffin tins with cooking spray. Combine flour, baking powder, sugar and salt in a bowl. Mix 1 egg, vanilla, yogurt, milk and oil together. Add wet ingredients to flour mixture and combine, do not over mix. Batter will be very thick. Fold in blueberries. Fill muffin cups ½ full and top each cup with sugar. Place in oven and bake for 15-20 minutes. Cool completely and store in refrigerator.