Crunchy-Top Blueberry Muffins

Here is a delicious, low-fat blueberry muffin recipe with a zesty, crunchy top. They are delicious for breakfasts, after school snacks, and of course, picnics!

1 1/2 cups	all-purpose flour
1/2 cup	whole-wheat flour
3/4 cup	granulated sugar
1 tbsp.	baking powder
1 tsp.	baking soda
1/2 tsp.	salt
1/2 cup	yogurt (plain, vanilla or blueberry flavour)
2 tsp.	grated orange rind
1/4 cup	orange juice
1/4 cup	vegetable oil
2	eggs
1 1/2 cups	fresh/frozen blueberries

Crunchy-Topping:
1/4 cup granulated sugar
1 tbsp. grated orange rind

Preheat oven to 400°F (200°C). Line 12 muffin cups with paper liners, or spray well with cooking spray.

In a large bowl, mix together the dry ingredients (flour, sugar, baking powder, baking soda and salt).

In a separate bowl, whisk together the yogurt, orange rind, orange juice, oil and eggs until smooth.

Pour yogurt mixture into the dry ingredients. Add blueberries. Mix gently, stirring just until you can no longer see the flour. Spoon into prepared muffin cups (about 3/4 full).

Prepare the topping, mixing the sugar and orange rind together. Sprinkle over the batter on each muffin.

Bake about 25 minutes, until muffin tops are golden and firm to the touch. Enjoy!

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