Blueberry Muffins

I am always one to try a new blueberry muffin recipe. I don't think I've ever tried a horrible recipe, but some have definitely been better than others. This particular recipe did not produce a nice muffin crown which I like and it wasn't as moist as I expected with the addition of yogurt. That being said, it is still a good muffin and works perfectly for me this week as I'm eating breakfast on the go.


Blueberry Muffins
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
8 Tbls unsalted butter, softened
1 1/4 cups granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup plain yogurt
1 cup fresh blueberries

Preheat oven to 375 degrees. Line 12 muffin cups with paper liners, or spray muffin cups with nonstick spray. Mix the flour, baking powder and salt together in medium bowl and set aside. Cream the butter and sugar using high speed of electric mixer. Beat in the eggs, one at a time, beating 30 seconds after each egg. Beat in the vanilla. Scrape sides of bowl and stir in the yogurt. Gradually add the flour mixture, stirring just until mixed, then stir in the berries. Bake on center rack for 30 minutes or until muffins are golden brown.