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1
Position a rack in the centre of the oven and preheat it to 400F degrees.
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2
Coat the muffin cups with regular or butter-flavoured cooking spray.
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3
In a large bowl, whisk together the egg, milk, yogurt, oil and sugar.
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4
Set a strainer over the bowl and add the flour, baking powder, baking soda, and salt.
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5
Sift the dry ingredients onto the egg mixture, then stir just to blend.
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6
Don't overbeat!
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7
Stir in the berries.
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8
Divide the batter among the prepared muffin cups.
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9
Sprinkle a little sugar on top of each muffin.
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10
Bake for 20 minutes, or until the tops of the muffins are well risen and golden brown, and a cake tester comes out clean.
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11
Cool the muffins in the pan on a wire rack for about 5 minutes, then use a fork to gently pry them from the pan.
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12
Serve warm.
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13
Note: if using frozen berries, baking may take a little longer.
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14
Variation: Orange-Blueberry Muffins - prepare recipe as directed but add 1 teaspoon orange extract and 1 teaspoon grated orange zest to the liquid ingredients; replace milk with orange juice if desired; topping: blend 2 tablespoons sugar with 1 teaspoon grated orange zest - sprinkle over before baking.
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15
Variation: Cranberry-Nut Muffins - prepare recipe as directed, but replace blueberries with whole or coarsely chopped fresh or frozen (unthawed) cranberries; topping: 2 tablespoons chopped walnuts, 2 tablespoons sugar, and 1/4 teaspoon cinnamon - sprinkle over before baking.
