2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup white sugar
1/2 cup yogurt (whole fat, plain)
1/2 cup milk whole milk
1 stick butter (8 Tbs or 1/4 cup) melted and cooled
1 tsp vanilla
2 cups whole fresh blueberries
3Tbs powdered sugar
1/2 Tbs water or up to 1 Tbs
Sift dry ingredients into bowl. Whisk wet ingredients together except blueberries. Add dry ingredients and fully incorporate without over mixing. Add blueberries.
Fill into a well greased or sprayed muffin tin (I did not use liners) Bake at 375 degrees for 17-22 minutes or until toothpick comes out clean. Serve hot or at room temperature. Keep in airtight container. Enjoy.
Note: You can make the optional sugar glaze by mixing the powdered sugar and water then top the muffins when they have cooled down.
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