Muffins, blueberry mile high
12 Servings
Ingredients
| Quantity | 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 |
Directions
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 over stir. 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.
Recipe by: =20 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sharon <jouet@...> on Mar 19, 1997