2 c. all-purpose flour
1/3 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 c. unsweetened orange juice
2 tbsp. vegetable oil
1 tsp. vanilla
1 (8 oz.) carton vanilla low-fat yogurt
1 egg
1 c. fresh blueberries

Combine flour, sugar, baking powder, baking soda and salt in large bowl. Make a well in the center. Combine orange juice, oil, vanilla, yogurt and egg. Stir well. Add to dry ingredients. Gently fold in blueberries. Coat muffin tin with cooking spray. Divide batter into 12 muffin cups. Sprinkle tops with sugar.

Bake at 400°F for 18 minutes and tops are golden brown. Remove from pan and let cool on wire rack.

Makes 12 muffins.