Blueberry Yogurt Muffins

The photo above is another one of the abstract art 'heads' at the Botanical Gardens in Omaha. I am not feeling up to taking food photos today due to medical stuff - which I will post about later. Nothing to worry about Mom! Do not worry! I mean it!

Blueberry Yogurt Muffins:

3 ½ Cups Pamela’s GF flour (Pancake Mix)
½ Cup Butter (1 stick)
1 Cup Milk
½ Cup Sugar
2 Eggs
2 Tspns. GF Vanilla
1 Non-Fat Yoplait Vanilla Yogurt 6oz.
1 Tspn. Cinnamon
1 Cup Blueberries

Directions:

Preheat Oven to 350. Mix GF Pamela's flour, milk, sugar, eggs, vanilla, Yoplait yogurt, cinnamon and butter in kitchen mixer on medium speed. Butter needs to be at room temperature and should be added last. Then once nicely blended add in and mix ½ cup blueberries for less than a 30 seconds on low speed. Lastly, mix in second ½ cup blueberries using a spatula. Use ice-cream scoop to place in lined cupcake sheet. Cook for 25 minutes – not much longer.