Blueberry Muffins

Still working through the berries from Friday's picking expedition - this time, making fresh blueberry muffins for Sunday morning breakfast. These came out moist and slightly dense, chock full of juicy berries, and perfect either on their own or with just a small bit of butter. They are delicious served warm right out of the oven and hold up well for serving the following day, too.

Blueberry Muffins (~18 muffins)
3 cups flour
1 T. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
10 T. butter, softened (1 1/4 sticks)
1 cup sugar
2 eggs
1 1/2 cups plain yogurt
1 1/2 cups fresh blueberries

1. Preheat oven to 375F and grease (or line with baking cups) approximately 18 muffin cups.

2. In a medium bowl, combine flour, baking powder, baking soda, and salt.

3. In a separate large bowl, cream together butter and sugar. Add eggs one at a time, beating after each until mixture if fluffy.

4. Add half of dry ingredients to butter and sugar mixture, then add a third of the yogurt, stirring after each addition only until just mixed. Continue by adding half of remaining dry ingredients, a third of the yogurt, the remaining dry ingredients, and the remaining yogurt.

5. Fold in blueberries and stir until just mixed.

6. Pour batter into prepared muffin cups, filling about 2/3 to 3/4 full. If any muffin cups are not filled with batter, fill about halfway with water (this will even out baking).

7. Bake at 375F for 25-30 minutes, until a toothpick comes out cleanly. Remove muffin tins from oven and cool for about 10 minutes, then remove muffins to eat or to a wire rack to finish cooling.