Blueberry Muffins (Alton Brown recipe-delicious)

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12 1/2 ounces cake flour

1 teaspoon baking soda

2 teaspoons baking powder

Heavy pinch salt

1 cup sugar

1/2 cup vegetable oil

1 egg

1 cup yogurt

1 1/2 cups fresh blueberries

Vegetable spray, for the muffin tins

 

Preheat oven to 380 degrees .

In a large bowl sift together the flour, baking soda, baking powder, and salt

and set aside.

In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the

dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the

blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture

and stir 3 more times. Reserve the 1/2 cup of blueberries.

Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle

the remaining 1/2 cup of berries on top of muffins and press down lightly. Place

into the oven and increase the temperature to 400 degrees. Bake for 20 to 25

minutes, rotating pan halfway through. Remove from oven and turn out, upside

down on tea towel to cool completely. Serve immediately or store in airtight

container for 2 to 3 days.