Blueberry Muffins with yogurt

 Blueberry Muffins with yogurt 

• 1 + ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened at room temperature
• ¼ cup brown sugar, packed
• 1 large egg, at room temperature
• ¾ cup plain yogurt
• 1 teaspoon vanilla extract
• 1 + ½ cup blueberries, fresh or frozen
• Preheat oven 400 degrees and line muffin tins. 

1. In a medium bowl, sift together flour, baking powder, baking soda and salt.
2. Use a stand mixer or a hand mixer to cream together the butter and sugar in a large bowl, until light and fluffy, about 2 minutes. Beat in egg, then add yogurt and vanilla and beat until combined. The batter will be lumpy.
3. Add dry ingredients to wet ingredients and beat until just combined, and no dry flour particles are visible. Fold in the blueberries (reserve ¼ cup of them for the top of the muffins.
4. Use a medium to large cookie scoop and divide batter evenly into the lines, filling them all the way to the top. Press remaining blueberries on top.
5. Bake for 18-20 minutes, until the tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to continue cooling