Yogurt-Blueberry Bran Muffins

• 500 mL (2 cups) yogurt
• 10 mL (2 tsp.) baking soda
• 500 mL (2 cups) flour
• 20 mL (4 tsp.) baking powder
• 2 mL (1/2 tsp.) salt
• 250 mL (1 cup) blueberries (fresh or frozen)
• 2 eggs
• 375 mL (1 1/2 cups) brown sugar
• 250 mL (1 cup) oil
• 500 mL (2 cups) bran
• 10 mL (2 tsp.) vanilla

Measure yogurt into large bowl and mix in baking soda. Set aside. In a large bowl beat together eggs, oil, and sugar. Add bran and vanilla. Sift together the flour, baking powder, and salt. Add to the sugar mixture alternately with yogurt. Fold in berries. Pour into greased muffin tins and bake at 350 degrees F (180 degrees C) for about 30 minutes.

Makes 2 dozen large muffins.

- courtesy of Becky Fey (Bearinger)
former Waterloo Regional Dairy Princess 1991-92