Homemade Blueberry Muffins

These muffins were absolutely delicious! King Arthur flour really knows their stuff! :)
I loved the consistency of these muffins, kind of crispy on the outside and moist and yummy on the inside. The batter is supposed to be thick, don't let that scare you (I know it did me, I'm used to working with thin batter due to all of the extra buttermilk and sour cream I use!) But they rose beautifully and turned out great. KAF said that this recipe works well with any type of berry and the dough can be refrigerated for up to one week. You can make a few each morning!

KAF Blueberry Muffins

2 1/4 c. unbleached all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c. butter, room temp
3/4 c. sugar
2 large eggs
2 tsp vanilla extract
1 6 oz. (3/4 c.)container lemon yogurt (I like using the lemon burst flavor from Yoplait)
1 1/2 c. blueberries, fresh of frozen (I used frozen, do not thaw, just throw 'em in there frozen)
coarse white sparkling sugar for garnish

Preheat oven to 375.
Spray a 12 c. muffin pan with cooking spray.
In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In a large bowl beat together butter and sugar until light and fluffy, about 3 minutes. Start out the mixture on low speed and increase the speed to medium until you reach the right texture.
Scrape down bowl and add eggs, one at a time and beating after each addition.
Add vanilla and yogurt.
Add the dry ingredients and mix on low speed just until the batter is smooth, will be thick.
Fold in berries by hand.
Scoop the batter into the prepared muffin cups, using a heaping 1/4 c. for each. Sprinkle with coarse sugar if desired.
Bake the muffins for 18-24 minutes or until toothpick inserted in center comes out clean. If using frozen blueberries, you will have to cook a little longer. Let cool in pan 5 minutes and then remove to rack.