Crunchy-Top Blueberry Muffins

2 cups (500 mL) all-purpose flour
3/4 cup (175 mL) granulated sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1/2 cup (125 mL) plain yogurt
2 tsp (10 mL) grated orange rind
1/4 cup (50 mL) orange juice
1/4 cup (50 mL) vegetable oil
2 eggs
1-1/2 cups (375 mL) fresh blueberries
Crunchy Topping:
1/4 cup (50 mL) granulated sugar
1 tbsp (15 mL) grated orange rind

Prepare Pan
Adjust oven rack to centre. Heat oven to 400°F (200°C).

Line 12 muffin cups with paper liners.

Make Batter
Pour flour, sugar, baking powder, baking soda and salt into large bowl; whisk until blended.

Pour yogurt, orange rind and juice, oil and eggs into another large bowl; whisk until smooth.

Pour yogurt mixture over dry ingredients. Sprinkle with blueberries. With wooden spoon, stir just until you can't see any flour.

Fill Muffin Cups
Spoon batter into prepared muffin cups, filling three-quarters full.

Prepare Topping
In small bowl and using fingers or spoon, mix sugar with orange rind. Sprinkle over batter in each cup.

Bake Muffins
Bake muffins in oven until tops are golden and firm to the touch, about 25 minutes.

Place rack on counter. Wearing oven mitts, transfer muffin tin to rack and let muffins cool.

Source:Canadian Living Magazine, May 2006
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