Yogurt Berry Muffins

2 cups unbleached flour
1/2 cup sugar
1 Tablespoon baking powder
1/2 tsp. salt

1/2 cup plain greek yogurt (substitute soy yogurt for vegan option)
1/2 cup canola oil
1/2 cup + 2 Tablespoons milk (sub. non dairy milk for vegan option)
2 teaspoons vanilla extract

1 1/2 cup mixed berries (blueberries-raspberries, or diced strawberries work well)


1. Preheat oven to 350F and grease 12 muffin cup liners.
2. In a small bowl, whisk together the wet ingredients and set aside. In a large bowl, whisk together the dry ingredients; make a well in the center of the dry mixture and pour in the wet mix. Stir together with a spatula until just combined. Fold in berries.
3. Pour mixture into muffin cups, filling to the top.4. Bake 25-30 minutes, until tops are golden brown and spring back when gently pressed.