PW’s The Awesome-est Blueberry Muffins

recipe

3 cups minus 2 tablespoons flourDSC_0151-1

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1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch of salt
Dash of Nutmeg
1 cup sugar
1/2 cup vegetable oil
1 egg
1 generous cup plain, unflavored yogurt (throw in extra if you want)
2 cups fresh blueberries
Vanilla Extract
Softened Butter, for muffin tins
Turbinado sugar (optional)
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Preheat oven to 385 degrees.

In a large bowl sift flour,
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baking soda,
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nutmeg, baking powder, and salt. Set aside.

In another large bowl whisk together sugar,
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oil,
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cap-ful of vanilla,
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egg,
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and yogurt.
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Add the dry ingredients
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and stir to a count of 10.
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Add blueberries,
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reserving 1/2 cup,
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to mixture and stir 3 times.
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Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle turbinado sugar over top. (Brown sugar can be used instead.)
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Bake 20 to 25 minutes and allow to cool completely.
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