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 extract
1 1/2 c. fresh or thawed and drained frozen blueberries

Preheat oven to 400 degrees. Generously grease muffin pans. In a large bowl, mix flour, sugar, baking powder, soda and salt. With a pastry blender, cut in butter until mixture resemble 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 prepared muffin cups 2/3 full.

Bake 15 to 20 minutes until golden brown. Remove from pans immediately. Serve warm. Makes 12 to 16 large muffins.