Ingredients
- 2 eggs (slightly beaten)
- 1 1/2 blueberries
- 325 gr unbleached flour
- 240 ml yogurt room temperature (plain)
- 150 gr sugar
- 110 gr butter
- 9 gr baking powder
- 5 gr baking soda
- 4 gr vanilla extract
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 overstir. Gently fold in blueberries.
Fill prepared muffin cups two third 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.
