2 1/2 cups unbleached flour

3/4 cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 cup butter

1 cup plain yogurt -- room temperature

2 eggs -- slightly beaten

1 teaspoon vanilla extract

1 1/2 cups blueberries

Preheat oven to 400°.

Generously grease muffin pans, or use paper liners.

In a large bowl mix flour, sugar, baking powder & baking soda. Cut in butter using a pastry blender or a fork, until mixture resembles fine crumbs.

In a small bowl, stir yogurt until creamy. Blend in eggs & vanilla extract. Pour all at once into flour mixture & stir until flour mixture moistened. Do not overstir. Gently fold in blueberries.

Fill prepared muffin cups 2/3 full. If desired, sprinkle the tops of the muffins with a bit of additional sugar. Bake for 15-20 minutes, or until golden brown.

Remove from pans immediately. Serve warm.