Blueberry Muffins

*This is actually TV Chef/Host Alton Brown's recipe, but it's so darn good, I wanted to share it with you all!

2 1/2 cups 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
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.
Using a #20 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 degrees. 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.

*There is a short window of time in Jersey when the blueberries are cheap. When that time period rolls around, I stock up. Evan LOVES blueberry anything - pie, muffins, streudel, even blueberry wine! I buy lots, and then freeze them. I like to surprise Evan with a blueberry pie in the winter.
Jersey blueberries are great - plump, juicy and oh-so-tasty. The yogurt in this recipe make the muffins moist and tender. I ramped up the blueberry flavor by using blueberry yogurt (the fruit on the bottom kind). The batter will look lumpy when you stir it, but trust me, it works. I also added can sugar to the top of the muffins to add a little crunch and sweetness, and to make them look pretty :)

Pleasant words are a honeycomb, sweet to the soul and healing to the bones. Proverbs 16:24