Perfect Blueberry Muffins

Blueberries are in season right now and that means it's blueberry muffin season!!!! As much as we love eating these with our morning yogurt or just snacking on them while watching tv, these are amazeballs in muffins too. So I when I came across this blueberry muffin recipe from america's test kitchen, I knew I had to make it as soon as possible. I had all the ingredients at home, so it was super easy to whip up on a lazy Sunday morning. These smelled amazing while baking in the oven and Dr. Sweetpea couldn't stop eating them. Definitely our favorite blueberry muffin recipe so far :o)

Blueberry Muffins

(Source: America's Test Kitchen)

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

Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Coat a 12-cup muffin tin with vegetable oil spray; set aside. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl; set aside. Using an electric mixer, beat the butter and sugar together at medium-high speed until light and fluffy, about 2 minutes. Add the eggs, 1 at a time, beating well after each addition. Reduce the mixer speed to medium-low and beat in half of the flour mixture, followed by one-third of the yogurt. Beat in half of the remaining flour mixture, followed by half of the remaining yogurt; repeat with the remaining flour mixture and yogurt. In a separate bowl, toss blueberries with 1 tablespoon flour. Gently fold the floured blueberries into the finished batter. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.