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Blueberry Mile High Muffins

2 1/2 c Unbleached flour
3/4 c Sugar
2 ts Baking powder
1 ts Baking soda
1/2 c Butter
1 c Plain yogurt, at room temperature
2 Eggs, slightly beaten
1 ts Vanilla extract
1 1/2 c Blueberries

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 over stir. Gently fold in blueberries.

Fill prepared muffin cups 2/3 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.

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