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 12 1/2 oz cake flour, 1 tsp baking soda, 2 tsp baking powder, and a heavy pinch of salt together in a large bowl. Set aside.
3. In another bowl, whisk 1 cup sugar, 1/2 cup vegetable oil, 1 egg, and 1 cup yogurt until smooth. Reserve 1 tbsp of the dry mix and toss with the blueberries. Add remaining dry ingredients to the wet mixture and stir for 10 counts. Fold in 1 cup blueberries with 3 more stirs. Reserve remaining 1/2 cup berries for topping.
4. Using an ice cream scoop, portion batter into greased muffin tins. Top each with reserved 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.