1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 cup fat free, plain yogurt
1/4 cup olive oil
Preheat your oven to 500°F.
Blend together the dry ingredients as long and as vigorously as you want.
Beat the liquid ingredients together -- yogurt, oil, vanilla, and eggs -- until they are light. If you have a 2-cup liquid measure (one with a lip above the 2-cup mark) it makes mixing the liquid ingredients very easy.
Spoon the blueberries into the flour mixture and mix until the blueberries are coated with flour. This will help the blueberries stay afloat in the batter and not sink to the bottom while baking.
Pour wet ingredients into dry ingredients. Take a fork or wire whisk and blend the two for 20 seconds -- no more! The secret to light and tender muffins lies in this final blending. It's OK if you've left some lumps that look as if they want more stirring; they really don't. So, no matter how hard it is, resist the impulse.
Fill cups of a lightly greased muffin tin two-thirds to three-quarters full. Place muffins in the oven and immediately drop temperature to 400°F*. Bake for 15 to 20 minutes, or until muffins test done. Yield: 12 muffins, 24 mini-muffins, or six "crown" muffins.