2 1/2 c. flour
3/4 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. plain yogurt, room temperature
2 eggs, slightly beaten
1 tsp. vanilla
1 1/2 c. fresh or thawed and drained frozen blueberries

Preheat oven to 400 degrees. Generously grease muffin pans. Mix flour, sugar, baking powder, soda, and salt. With a pastry blender, cut in butter until mixture resembles fine crumbs.

In a small bowl stir yogurt until creamy. Blend in eggs and vanilla. Pour all at once into flour mixture. Stir until flour mixture is just moistened. Gently fold in blueberries. Fill muffin cups 2/3 full. Bake 15-20 minutes until golden brown. Remove from pans immediately. Makes 24 muffins.