Blueberry Cream Muffin Recipe

Here's a recipe for moist and hearty blueberry muffins. I modified it from this recipe by cutting back the sugar, replacing half of the white flour with whole-wheat or multi-grain flour, specifying canola oil, replacing sour cream with plain yogurt, and adding chopped nuts.

Makes 24 muffins

INGREDIENTS

• 4 eggs
  
• 1 1/3 cups white sugar
• 1 cup canola oil
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 cups whole-wheat or multi-grain flour
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 2 cups low fat plain yogurt
• 2 cups blueberries
• ½ cup chopped pecans

1. Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, sift together flours, salt, cinnamon, and baking soda.
3. Stir dry ingredients into egg mixture. Blend in yogurt. Gently fold in blueberries and chopped nuts.
4. Scoop batter into prepared muffin cups.
5. Bake in preheated oven for 20 minutes.