Mile High Blueberry Muffins
Yield: 12 Servings
Categories: Breakfast, Quickbreads
2 1/2 c Unbleached flour 3/4 c Sugar 2 ts Baking powder 1 ts Baking soda 1/2 c Butter 1 c Plain yogurt; at room -temperature 2 Eggs; slightly beaten 1 ts Vanilla extract 1 1/2 c Blueberries Preheat oven to 400?. Generously grease muffin pans, or use paper liners. In a large bowl mix flour, sugar, baking powder & baking soda. Cut in butter using a pastry blender or a fork, until mixture resembles fine crumbs. In a small bowl, stir yogurt until creamy. Blend in eggs & vanilla extract. Pour all at once into flour mixture & stir until flour mixture moistened. Do not overstir. Gently fold in blueberries. Fill prepared muffin cups 2/3 full. If desired, sprinkle the tops of the muffins with a bit of additional sugar. Bake for 15-20 minutes, or until golden brown. Remove from pans immediately. Serve warm.