Ingredients:
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 3/4 cup brown sugar
- 1/2 cup canola oil
- 2 eggs
- 1/2 teaspoon each of cinnamon and vanilla (or more if preferred)
Instructions:
- Pre-heat oven to 400°F
- Combine the dry ingredients: sift the flour, baking powder, cinnamon and ½ cup brown sugar together in a bowl and make a well (reserve the rest of the brown sugar for topping)
- Stir in the wet ingredients: add in the eggs, oil, vanilla, and yogurt and stir with a wire whisk till just mixed, do not over-mix; fold in the blueberries
- Grease a muffin pan or use paper baking cases, drop the batter in – to about 2/3rds full – in each baking case/mold; sprinkle remaining brown sugar on top for a crispy sweet skin
- Bake in a 400°F oven for about 15-20 minutes, till a toothpick inserted in the center comes out clean
- Cool on a wire rack for a few minutes and enjoy warm
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