Blueberry Yogurt Muffins

Ingredients

• 1 1/2 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 unsalted butter, softened at room temp

• 1/4 cup brown sugar, packed

• 1 large egg at room temp

• 3/4 cup plain yogurt

• 1 tsp vanilla extract1 1+ 1/2 cup blueberries, fresh or frozen

Directions

1. Preheat oven to 400 F. Line a 12-tin muffin pan with cupcake liners, or spray with cooking spray.

2. In a medium bowl, sift together flour, baking powder, baking soda and salt.

3. Use a mixer to cream together the butter and sugar in a large bowl until light and fluffy, about 2 minutes.

4. Beat in egg, then add yogurt and vanilla and beat until combined. The batter will be lumpy.

5. Add dry ingredients to wet ingredients and beat until just combined.

6. Fold in the blueberries.

7. Fill cupcake liners with batter.

8. Bake 18-20 minutes, until the tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 5 minutes.

9. Enjoy!

adapted from Ahead of Thyme