Blueberry Muffins

This recipe is a hybrid of several different blueberry muffin recipes I found online. Many of the recipes I looked at had more sugar; this recipe allows the blueberries to retain a little more of their raw flavor and tang (which I like). Buttermilk could probably be substituted for the yogurt. The final batter is very thick, so be careful to avoid overmixing.

• 1 c fresh blueberries, washed and dried
• 1 1/2 c all-purpose flour (8 oz.)
• 1 tbsp corn starch
• 3/4 c granulated white sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 egg
• 1/3 c vegetable oil
• 1/2 c whole milk yogurt
• demerara sugar for dusting