Blueberry Muffins
ingredients:
- 1 cup fresh blueberries, washed and dried
- 1 ½ cup all-purpose flour (8 oz.)
- 1 tbsp corn starch
- ¾ cup granulated white sugar
- ½ tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- 1 egg
- ⅓ cup vegetable oil
- ½ cup whole milk yogurt
- demerara sugar for dusting
- Preheat the over to 385 °F. Place baking cups in 9 compartments of a standard muffin tin.
- Whisk the flour, corn starch, white sugar, salt, baking powder, and baking soda together in a bowl. Sprinkle 1 tbsp of the mixture over the blueberries and toss to coat them.
- Whisk the egg, vegetable oil, and yogurt together in another bowl.
- Add all the dry mixture atop the wet mixture and fold 10 times. Allow to rest for a few minutes.
- Add the dusted blueberries (and any loose dry mixture) to the batter. Fold gently 4 or 5 times to incorporate all the blueberries. (Try not to smash 'em!)
- Divide the batter among the 9 baking cups. Sprinkle demerara sugar on top of each.
- Move the muffin tin to the oven and raise the temperature to 400 *F.
- Back for 20 to 25 minutes, rotating the pan about halfway through the process.
- Remove from the oven and allow the pan to cool for a few minutes, then transfer the muffins to a cooling rack.