Blueberry Muffin

Ingredients:

1/2 sticks butter, at room temperature

1 1/2 cups sugar

2 extra-large eggs, at room temperature

1 teaspoons pure vanilla extract

1 cup yogurt

1/4 cup milk

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 half-pints fresh blueberries

Preparation:

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl with an electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, yogurt, and milk. 

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.