Muffins, blueberry mile high

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

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