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 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