Blueberry Muffins - How to make the best blueberry muffins ever!

Blueberry muffins are one of my favorite sweets ever, especially when they are big and moist.  Coincidentally, blueberry muffins were also an item on my co-workers baked goods sign up sheet.  Well, for as long as I have been baking, it has been one of my goals in life to find a moist muffin recipe.  Eureka!  I have found a super moist and yummy blueberry muffin recipe, so good that you won't be able to eat just 2 blueberry muffins!

Blueberry Muffins

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup plain yogurt
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt 2 1/2 cups blueberries, fresh or defrosted frozen
1 Tbs flour
3 Tbs sugar

Preheat oven to 375 degrees.
Line muffin tin with paper liner and grease rims with butter (batter may overflow).
Cream butter and 1 cup sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla.
Sift dry ingredients and add alternately with yogurt.
Mash 1/2 cup blueberries and mix in.
Toss remaining blueberries with 1 Tbs. flour and fold in by hand.
Fill muffin cups to top.
Bake 20-25 minutes or until a tooth pick inserted in center comes out clean.
Cool for 30 minutes.

Note: When I made these, I used a combination of fresh and frozen blueberries.

The blueberry muffin batter.

The lovely cupcake liners from http://www.bakeitpretty.com/

The lovely and oh soooo yummy finished blueberry muffins.