Blueberry or Partridgeberry Muffins

Submitted By: Downhome

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Difficulty: easy Prep Time: Fifteen Minutes Total Time: Under an hour

2 1/2 cups all-purpose flour
3/4 cup granulated white sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter or margarine
1 cup vanilla yogurt (at room temperature)
2 eggs, slightly beaten
1 tsp vanilla
1 1/2 cups fresh or frozen blueberries or partridgeberries (if frozen, do nor thaw)

Prepare muffin pan: either spray with cooking spray or line with muffin cups and spray with cooking spray. Preheat oven to 400°F. In large bowl mix flour, sugar, baking powder, soda and salt with pastry blender. Cut in butter or margarine until mixture resembles fine crumbs. Set aside. In small bowl stir yogurt until creamy. Blend in eggs and vanilla. Pour wet ingredients into flour mixture and stir until just moistened. Gently fold in blueberries.
Fill muffin cups two-thirds full and bake for 15 to 20 minutes.