Blueberry Muffins

I had some blueberries that I bought last week that I didn't want to go bad. I also had a large container of yogurt to use up. I decided to make blueberry muffins. I had a difficult time finding a recipe that used yogurt, but I finally found it on Food Network. This recipe by Alton Brown is so simple and delicious. I will definitely make it again.

Blueberry Muffins
Alton Brown

Ingredients:
12 1/2 oz cake flour
1 tsp baking soda
2 tsp baking powder
Heavy pinch of salt
1 c. sugar
1 egg
1 c. yogurt ( I used vanilla flavored)
1.5 c. fresh blueberries ( I froze them first so that they were easier to mix in)
vegetable spray, for the muffin tins

Directions:
Preheat the oven to 380 degrees F.
In a large bowl sift 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 of blueberries to mixture and stir 3 more times. Reserve the 1/2 c. of the blueberries.

Using a scoop, add the mixture to the greased muffin pans. Sprinkle the remaining 1/2 c. of berries on top of the muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20-25 minutes, rotating the pan halfway through. Remove from the oven and turn out, upside down on a tea towel to cool completely. Serve immediately or store in an airtight container for 2-3 days.