BLUEBERRY MUFFINS // adapted from Cookie and Kate
5 tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg
3/4 cup plain yogurt
1 1/2 cups whole wheat pastry flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup blueberries, fresh or frozen (no need to defrost the frozen)
Preheat oven to 375°F.
Line a standard 12 cup muffin tin with paper liners or spray with nonstick cooking spray.
Beat the butter and sugar until light and fluffy .
Add egg and beat well, then yogurt.
Mix the dry ingredients together in a separate bowl and added it to the bowl of liquid ingredients.
Mix until combined.
Gently fold in your blueberries.
Bake for 25 to 30 minutes, until the tops are golden.