Healthier Blueberry Muffins with Yogurt

2.25 cup Whole Wheat Flour
0.5 tsp Baking Soda
1.5 tsp Baking Powder
0.5 tsp No Salt potassium chloride salt substitute
4 tbsp Butter, unsalted
.75 cup Granulated Sugar
2 serving 1 Egg- large, fresh
2 tsp Vanilla extract, imitation, alcohol
0.5 cup (8 fl oz) Yogurt, plain, low fat
1.5 cup, unthawed Blueberries, frozen (unsweetened)

If using frozen berries, do not thaw

Line a muffin tin with liners. Preheat the oven to 375°F.
In a medium sized bowl, stir together the flour, baking soda, baking powder, and salt. Set the dry ingredients aside.
In a large bowl, beat softened butter and sugar until fluffy. With the mixer on low, add the eggs one at a time.
Add the yogurt and vanilla and stir until just mixed.
Slowly add the dry ingredients and mix on low just until smooth. Be careful not to overmix the batter.
Carefully fold in the blueberries. You can roll the blueberries in flour first so they don’t fall to the bottom of the pan while they are baking.
Fill the muffin tins with batter to ½ to ¾ full.
Bake at 375 for 18 to 22 minutes. To test for doneness, stick a toothpick in the center of a muffin. If it comes out clean, they are done.

Serving Size: 15 muffins

Number of Servings: 15

Recipe submitted by SparkPeople user PRINTSHOP0110.