Blueberry Muffins

We are back home, a short visit to the family, and as always it was very nice! Matheus had lots of fun with the grandparents and even more because I enrolled him in swimming lessons, so he also had an activity to do every morning that he loved: going to the pool!
We got here yesterday morning and, although a little tired from the flights, went blueberry picking in the afternoon. It is blueberry season and since I love the fruit I like to make sure I enjoy every bit of it this time of the year. There is nothing like fresh blueberries and since all the muffins I left in the freezer for the husband were gone I went ahead and whipped up this super quick recipe for our breakfast today. Easy and very good! Not the most nutritious of the muffins, but more of a treat for a welcome home breakfast with the three of us together!
You can certainly use whole-wheat flour for part of the flour in this recipe, and I would definitely do that if I had some in the house today. Also, fresh or frozen blueberries could easily be used with nice results here, just make sure to not thaw them if using frozen, that way you avoid getting unappetizing greenish-colored muffins.
I made a few recipes during my trip and will be posting them soon!
Enjoy!
Ana

Blueberry Muffins
2 cups flour
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon salt
1 egg
½ cup milk
½ cup yogurt
¼ cup oil
½ cup sugar
1 cup blueberries

Combine dry ingredients in a bowl. In another bowl mix together wet ingredients. Add flour mixture to the wet ingredients and mix just until incorporated. Fold in blueberries. Pour batter into greased muffin tins, sprinkle sugar on tops if desired, and bake at 400F for about 18 minutes, or until golden.
Yields 10 muffins.