Blueberry Muffins

My mother has taken the basis for this recipe from Food Network and Alton Brown and made it her own, trading blueberries for all manner of fruit or sweets.

Ingredients

• 12 1/2 oz cake flour
• 1 tsp baking soda
• 2 tsp baking powder
• Heavy pinch of salt
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 egg
• 1 cup yogurt
• 1 1/2 cups fresh blueberries
• Vegetable spray for muffin tins

Instructions

1. Preheat oven to 350°F.
2. Sift flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
3. In another bowl, whisk sugar, oil, egg, and yogurt. Add dry ingredients. Reserve 1 tablespoon of dry mix and toss with blueberries. Stir batter for 10 counts. Add 1 cup blueberries and stir 3 more times. Reserve remaining 1/2 cup berries.
4. Using an ice cream scoop, portion batter into greased muffin tins. Top with remaining berries and a sprinkle of sugar, pressing lightly.
5. Place in oven and increase temperature to 400°F. Bake 20–25 minutes, rotating pan halfway through.
6. Cool upside-down on a tea towel.

Tips

Serve fresh or store in an airtight container for 2–3 days. Mom swaps the blueberries for whatever fruit is in season — raspberries, diced peaches, and chocolate chips all work great.

Adapted from Alton Brown, Food Network.