Blueberry Yogurt Muffins

I babysit 3 kids and one of them comes at 5:30 in the morning, the other at 6:30. I'm not a person that can go long periods of time in the morning without eating, but I also don't want to wake up the rest of my family just trying to find something to eat that early in the morning! So I wanted something easy and light that I could eat when I get up to get the kids. I started looking through tons of muffin recipes and came across this one and it sound good.
I just tried them this morning and WOW!!! What a muffin! It was SO yummy! Very easy, extremely moist, but very light. I will definitely be making these again. I hope you give them a try and enjoy them as well.



2 cups flour
1 tsp. xanthan gum
2/3 cup sugar
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
2 eggs
1 cup vanilla or plain yogurt
1/3 cup canola oil
1/4 cup milk
1 cup fresh or frozen blueberries

In a small bowl, whisk together flour, xanthan gum, sugar, salt, baking powder and baking soda; set aside. In another bowl, combine eggs, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in the blueberries.
Fill greased or paper-lined muffin cups 3/4 full. Bake at 350 degrees for 20-22 minutes or until toothpick inserted in the center comes out clean and muffins are golden brown. Cool for 5 minutes before removing from pan to wire rack. Serve warm or cool. Yields about 15 muffins. 

Note:
-I didn't have any plain or vanilla yogurt on hand, but I did have blueberry yogurt, so that's what I used and they turned out great! It gave the batter a slightly blue shade, but I think it looks pretty!
-I think these would be great with different fruit like strawberries, raspberries, peaches....the list goes on and on! And with different flavors of yogurt!