Food Network: Blueberry Muffins

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Blueberry Muffins
Recipe courtesy Alton Brown

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

Instructions
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.