Blueberry Muffins


  • 3 cups all-purpose 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
  • Muffin containers (foil type)

Preparation Method:

  1. Preheat oven to 380 degrees F.
  2. In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
  3. 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.
  4. Stir the mixture for a count of 10. Add 1-cup blueberries to mixture and stir 3 more times. Reserve the 1/2-cup of blueberries.
  5. Using an ice cream scoop, add the mixture to muffin containers. Sprinkle the remaining 1/2-cup of berries on top of muffins and press down lightly.
  6. Place into the oven and increase the temperature to 400 degrees.
  7. Bake for 20 to 25 minutes, rotating the pan halfway through.
  8. Remove from oven and turn out, upside down on tea towel to cool completely.
  9. Serve immediately or store in airtight container for 2 to 3 days.

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