Blueberry Muffins 2.0

3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1/2 c sunflower oil
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt

1 1/2 cups blueberries
1 Tbsp flour (if using defrosted frozen berries)

Preheat oven to 375°F. Whisk together the flour, baking powder, baking soda, and salt and set aside.

In a large mixing bowl, mix oil and sugar together. Add eggs one at a time, beating until incorporated after each one.

Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.

Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with canola oil spray. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 minutes. Test for doneness. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.

Makes 11 huge muffins