Blueberry Muffins (America's Test Kitchen)

Ingredients

Vegetable oil spray

3 cups plus 1 Tbsp flour, measured separately

1 cup sugar

1 Tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups plain yogurt

2 large eggs

8 Tbsp unsalted butter, melted and cooled

1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)

Directions

1. Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin with vegetable oil spray.
2. In large bowl, whisk together 3 cups flour, sugar, baking powder, baking soda, and salt. In medium bowl, whisk yogurt and eggs until smooth.
3. Add yogurt mixture to flour mixture and use rubber spatula to stir gently until just combined and no dry flour is visible. Gently stir in melted butter.
4. In small bowl, toss blueberries with remaining 1 Tbsp flour. Gently stir blueberries into batter. Do not overmix.
5. Use 1/3-cup dry measuring cup to divide batter evenly among muffin cups (use rubber spatula to scrape batter from cups if needed).
6. Place muffin tin in oven and bake until golden brown and toothpick inserted in center of muffin comes out clean, 20 to 25 minutes.
7. Use oven mitts to remove muffin tin from oven. Place muffin tin on cooling rack and let muffins cool in tin for 15 minutes.
8. Using your fingertips, gently wiggle muffins to loosen from muffin tin and transfer to cooling rack. Let cool for at least 10 minutes before serving.

Notes: This comes from a recipe book Brittany got for the kids when we were in lockdown during the pandemic. My kids have made these muffins a couple of times, and they are certainly tasty. We have found, however, that although the recipe indicates this yields 12 muffins, it makes more batter than we can fit in 12 muffin cups. The muffins overflow quite a bit when directions are followed exactly.

Source: The Complete Cookbook for Young Chefs (from America's Test Kitchen)