These are fabulous muffins, definitely worth making! Best served warm.
(Makes 12)
Preheat oven to 425°.
Generously grease or spray a 12-cup muffin pan, 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, then blend in eggs & vanilla extract. Add this mixture to the flour mixture, and stir until mixed and moistened but do not beat it. Gently fold in blueberries.
Fill prepared muffin cups 2/3 full.
- 2 1/2 cups unbleached flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup butter
- 1 cup plain yogurt -- room temperature (I used strawberry, very good!)
- 2 eggs, slightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries
Preheat oven to 425°.
Generously grease or spray a 12-cup muffin pan, 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, then blend in eggs & vanilla extract. Add this mixture to the flour mixture, and stir until mixed and moistened but do not beat it. Gently fold in blueberries.
Fill prepared muffin cups 2/3 full.
Place in oven, bake for 5 minutes, then reduce the heat to 400°. Bake for about 15 minute more, or until golden brown.
Remove from pans to cool on racks.
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