Step 7. Using an electric mixer cream the butter and sugar until light and smooth.
Step 8. Add one egg at a time, mixing them after each addition. (If the mixture begins to split, add a couple of tablespoons of flour and continue to beat with the electric mixer.)
Step 9. Continue to blend until it is a creamy consistency.
Step 10. Add the vanilla and yogurt to the butter, sugar, and egg mixture.
Stir well.
Step 12. Slowly fold in the flour mixture a little at a time.
Step 13. Continue to fold until well blended. (Do not over mix.)
Step 14. Stir in the fresh blueberries.
Step 15. Using an ice cream scoop fill the muffin cups 3/4 ‘s full.
Step 16. Bake at 375 degrees for 15-17 minutes. (Or until the muffin tops are slightly browned or until a toothpick inserted in the center comes out clean.)
Step 17. Remove from the oven. Place each muffin on a wire rack to cool completely.
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