Yield: 12 Servings
|2½ cup||Unbleached flour|
|2 teaspoons||Baking powder|
|1 teaspoon||Baking soda|
|1 cup||Plain yogurt; at room temperature|
|2||Eggs; slightly beaten|
|1 teaspoon||Vanilla extract|
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@...>