mile high blueberry muffins
- Categories
- Quick bread
- Breakfast &
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Unbleached flour |
| ¾ cup | Sugar |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Baking soda |
| ½ cup | Butter |
| 1 cup | Plain yogurt; at room temperature |
| 2 | Eggs; slightly beaten |
| 1 teaspoon | Vanilla extract |
| 1½ cup | 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 ⅔ 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.
Posted to EAT-L Digest 22 Jul 96 Date: Tue, 23 Jul 1996 08:34:57 -0600 From: Ilene Warfield <ilenewar@...>
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