Blueberry Muffins (Stefanie)

12 1/2 ounces cake flour (About 2 ½ cups)

1 tsp. baking soda

2 tsp. baking powder

Heavy pinch salt

1 cup sugar

1/2 cup vegetable oil

1 egg

1 cup yogurt

1 1/2 cups fresh blueberries

Vegetable spray, for the muffin tins

Preheat oven to 380°.  In a large bowl sift together 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 blueberries to mixture and stir 3 more times.  Reserve the 1/2 cup of blueberries. Using an ice cream scoop, add the mixture to 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°.  Bake for 10-20 minutes, rotating pan halfway through.  Remove from oven and turn out, upside down on tea towel to cool completely.  Serve immediately or store in airtight container for 2 to 3 days.