Ingredients
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
Directions
Preheat oven to 380 degrees F.
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.