Coffee's perfect companion, these light and fluffy blueberry muffins are just sweet enough thanks to plenty of plump, ripe blueberries and the addition of creamy yogurt to the batter. I've always held that the baked-goods kingdom should be categorized by mixing method. After all, how a batter or dough is produced is an even more critical determiner of final product that the ingredients that go into it. The most common mixing method in American kitchens is, coincidentally, the muffin method, which goes a little something like this.This recipe first appeared in Season 7 of Good Eats.Photo by Lynne Calamia
Move an oven rack the center of the oven and heat to 350ºF. Spray a 12-cup muffin tin with nonstick spray and set aside.
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 wet ingredients to the dry and stir just until combined, 25 to 30 times. Add 1 cup of the blueberries to the mixture and gently fold them in using a rubber spatula.
Add about 1/4 cup of the mixture to each muffin cup using a disher. Sprinkle the remaining 1/2 cup of berries on top of each muffin and press down lightly. Bake until a toothpick inserted into the middle of a muffin comes out clean or the internal temperature reaches 210ºF, 20 to 25 minutes, rotating the pan halfway through baking. Remove from oven to a wire rack to cool completely. Serve immediately or store in an airtight container for 2 to 3 days.