Blueberry Muffins

Yes, I know it's winter and berries aren't in season, but we had a huge Costco sized container of berries in the fridge just begging to be made into something.  Besides, fruits that aren't in season can still taste delicious when dipped in gooey muffin batter and you bake the crap out of them.  I tried my hand at creating my own recipe for these and I think they turned out pretty good.  Pat on the back.


Makes about 6 larger muffins (12 cupcake sized muffins)
Ingredients:
1 1/2 cups AP flour
1/2 cup whole wheat flour
pinch of salt
2 1/2 teaspoons baking powder
5 Tablespoons butter, softened
3/4 cup granulated sugar
2 eggs
1/2 cup plain nonfat yogurt
1/2 cup milk (I used skim)
1/2 teaspoon vanilla extract
2 cups blueberries, divided

Instructions:
1)  Preheat your oven to 375 degrees F and grease your muffin pan with butter.  Combine all of the dry ingredients in one bowl (the AP and wheat flours, salt, baking powder) and set aside.
2) In a large bowl, cream together the butter and sugar for about 5 minutes, until light and fluffy looking.
3) Add the eggs one at a time and beat until fully incorporated.
4) Add the milk, yogurt and vanilla extract and beat until combined.
5) Add the dry ingredients mixture in two parts and mix until just incorporated.  Don't over mix.
6) Take half of the blueberries and crush them with a fork then fold all of the blueberries into the batter.
7) Spoon the batter to the very top of your greased muffin tins.  Sprinkle with sugar.

8) Bake for 20-30 minutes or until golden brown and a toothpick comes out clean when inserted into the center of a muffin.  Cool completely before attempting to remove them from the pan.  Store uncovered.