Mile-high Blueberry Muffins

Ingredients for 12 servings:

• 300 g flour
• 2 tsp baking powder
• 1 tsp baking soda
• 125 g sugar
• 125 g butter
• 200 g yogurt
• 2 eggs
• 1 tsp butter-vanilla flavoring (or 1/2 bottle)
• 250 g blueberries, fresh or frozen

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

super fluffy muffins based on a USA recipe

Preheat the oven to 200°C. Grease the muffin tins well or line them with paper baking cups. If greased, refrigerate the tins. In a large bowl, combine the flour, sugar, baking powder, and baking soda. Add the butter in small pieces until crumbly. In a small bowl, cream the yogurt until creamy. Stir in the vanilla and eggs. Add the mixture to the flour and mix everything together slightly, but do not overmix. Carefully fold in the blueberries. Fill the prepared muffin tins 2/3 full and bake in the preheated oven for about 25 minutes until golden brown. Leave in the tin for about 5 minutes, then remove and let cool on a wire rack.