- This is a basic master muffin recipe that is fairly plain, so we recommend adding other flavorings or fruit . This recipe can easily be halved and doubled, if desired. If doubling the recipe, mix the batter in a large bowl and take care to evenly incorporate the flavorings. We prefer whole milk yogurt, although the recipe will work with low-fat or nonfat. When storing the batter overnight in the refrigerator, you can either put it in an airtight container or, if you have space, in a muffin tin covered with greased plastic wrap. You can substitute frozen blueberries for the fresh; they must be thawed, rinsed, and dried, but they do not need to be tossed with flour.
- TO SERVE RIGHT AWAY: Bake the muffins for 25 to 30 minutes, as described in step 5.
- 3 cups (15 ounces) unbleached all-purpose flour , plus 1 tablespoon (separated)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 tablespoons (1 1/4 sticks) unsalted butter , softened
- 1 cup (7 ounces) sugar
- 2 large eggs
- 1 1/2 cups plain whole-milk yogurt
- 2 cups fresh blueberries
- 1 tablespoon all-purpose flour
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