Blueberry Muffins

For some reason I have a really hard time coming up with something anything to post on Mondays. So today, you get a recipe. Blueberries that weren't getting eaten fast enough, and a little bit of yogurt left in the fridge, taking up space. What to do, what to do? We had rain all day yesterday, and today was cool and damp, let's make muffins!

Alton Brown's recipe - needs more sugar.

Blueberry Muffins
12 1/2 ounces cake flour (I used just under 3 cups of all purpose flour, it's what I had)
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch salt
1 cup sugar
1/2 cup vegetable oil
1 egg
1 cup yogurt (I used Fage, and needed to add about 1/4 milk)
1 1/2 cups fresh blueberries
Vegetable spray, for the muffin tins

Preheat oven to 380 degrees F.

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. (I just threw 'em all in)

Using a #20 ice cream scoop (or a spoon, if you're not fancy), 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 degrees (oops, missed this step.) Bake for 20 to 25 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.