Follow these steps for perfect results
cake flour
sifted
baking soda
baking powder
salt
sugar
vegetable oil
egg
large
yogurt
fresh blueberries
vegetable spray
for the muffin tins
Preheat oven to 380 degrees F.
Sift together the flour, baking soda, baking powder, and salt in a large bowl.
In another large bowl, whisk together the sugar, oil, egg and yogurt.
Reserve 1 tablespoon of the dry ingredients and toss with the blueberries.
Add the dry ingredients to the wet ingredients.
Stir the mixture for a count of 10.
Add 1 cup of blueberries to the mixture and stir 3 more times.
Reserve the 1/2 cup of blueberries.
Grease muffin pans with vegetable spray.
Using a #20 ice cream scoop, add the mixture to the 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.
Cool completely.
Serve immediately or store in airtight container for 2 to 3 days.
Expert advice for the best results
Do not overmix the batter for best results.
Use frozen blueberries if fresh are not available; do not thaw before adding to the batter.
Everything you need to know before you start
15 minutes
Can be made a day ahead.
Serve warm on a plate.
Serve with a dollop of whipped cream.
Enjoy with a cup of coffee or tea.
Pairs well with the sweetness of the muffin.
Adds a bright citrus note.
Discover the story behind this recipe
A popular breakfast and snack item.
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