Blueberry Muffins - originally posted on Jul 28/13

Blueberries are my favourite and mid summer is when they come into season.  If you're in Calgary, like me, watch for when the blueberries start to come from BC instead of the USA.  Then you'll know they are in season and oh so delicious.  Also, they'll be less expensive.  That's a good indicator for any produce being in season-when the price comes down or the flyer for your local grocery store has a big sale and a big picture.  Also, a friend is getting baptized and I wanted to make something with that theme, without being cheesy.  Blue symbolizes water and blueberries are in season.  I didn't have a recipe I like, so I found this one.  I made a few changes;

• 1/2 cup butter, room temperature
• 1 cup sugar
• 1/2 tsp salt
• 2 eggs
• 1 tsp vanilla
• 1 3/4 cups flour
• 2 tsp baking powder
• 1/2 plain yogurt (flavoured will work, and provide extra flavour)
• 2 cups fresh or frozen blueberries

Cream butter, sugar and salt together until light and creamy.  Add eggs and vanilla and continue beating.   Scrape the sides of the bowl and beat until it's fully incorporated.
Mix together flour and baking powder.  Slowly add 1/3 of the flour mixture, then half of the yogurt, then 1/3 of the flour mixture, the rest of the yogurt, then the last of the flour mixture.  Add the blueberries.
If you want white muffins, toss the berries with a tablespoon of flour before gently folding them into the  batter.  If you want blue muffins, mash the berries with a fork or potato masher.

Spoon batter into muffin tins.  I use paper liners, but if you'd rather not, coat the pans with butter and flour.  An ice cream scoop is the easiest way to get your batter into your muffin tins.

This time I used small muffin tins, but you could use the regular sized ones or even make a loaf or an 8" round pan if you prefer.
Bake at 375F until a toothpick inserted in the middle of the muffin comes out clean.  The time will depend on the size of the muffins you made.
Enjoy!