Blueberry Muffins

While looking through food pictures to see what else I needed to blog I came across these blueberry muffins that I made back in October for a staff meeting. These muffins are delicious and they freeze very well in an airtight zip lock bag. I had one around Christmas time and they still taste great. To defrost, I microwave for about 1 minute with a glass of water to add moisture.

Blueberry Muffins:
Alton Brown

Ingredients:
25 ounces cake flour
2 teaspoon baking soda
4 teaspoons baking powder
2 Heavy pinches salt
2 cup sugar
1 cup vegetable oil
2 eggs
2 cups yogurt (I used plain, and blueberry)
3 cups fresh blueberries
Vegetable spray, for the muffin tins

Directions:
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 2 tablespoons of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 2 cups blueberries to mixture and stir 3 more times. Reserve the 1 cup of blueberries.
Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 16 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.