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.
