Blueberry Muffins

Everyone who eats these really, really likes them. Kena took them for snack at preschool, and they got rave reviews. We make them with the blueberries we picked at that little blueberry farm out by Fern Ridge for $1.50/lb. It's always a fun outing with the kids and the cousins. We freeze them and eat them all year long!

Preheat oven to 375.

Line muffin tin with 18-20 papers or spray with oil.

Beat 10 T. softened butter with 1 c. sugar with an electric mixer until light and fluffy.

Add 2 eggs and beat well.

Add 1 1/2 c. plain yogurt or sour cream and 1 t. lemon zest.

Put 3 c. flour, 3 t. baking powder, 1/2 t. baking soda, and 1/2 t. salt into a sifter (I don't have a sifter, so I whisk it all together.)

Pour half of the dry ingredients into the batter and mix until combined.

Sift remaining dry ingredients into batter and mix only until flour disappears.

Gently fold in 1 1/2 c. frozen blueberries (or fresh).

The dough will be thick, almost like a cookie dough. Fill muffins 3/4 of the way full.

Bake for 22-27 mins until tops are golden brown. This one is from smittenkitchen.com