Anytime Blueberry Muffins

Whenever Spring rolls around, we have a huge craving for tons of fresh blueberries. I bought a huge container of blueberries from Costco and I decided to make a big batch of blueberry muffins today since it was cold/dreary out this morning in Houston. I don't have any pictures for the muffins but I'll share the recipe below since they were so good! I'll be making another big batch next weekend and will freeze them for Dr. Sweetpea to take a few with him to work in the mornings. 

Anytime 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

Coat a 12­cup 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 medium­high 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 medium­low and beat in half of the flour mixture, followed by one­third 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. Portion the batter evenly into the prepared muffin tin. Adjust an oven rack to the lower­middle position and heat the oven to 375 degrees. Bake the muffins for 25 to 30 minutes or until golden brown. Let the muffins cool in the pan 5 minutes before serving.