Blueberry Muffins

What you need:

Fresh Blueberries

Wet
1 cup yogart
½ cup of veg oil
1 cup sugar
1 egg

Dry
12 ½ oz. cake flour (by weight not volume)
Pinch of salt
2 tsp. Baking Powder
1 tsp. Baking Soda

Stir wet ingredents together. Yes sugar is a wet ingrediant
Sift dry goods together
Toss fresh blueberries in a small about a ¼ cup of the sifted dry mixture
Combine wet, dry and berries
Do Not Over Stir
Mix should look lumpy

Scoop your muffin mix into your muffin pan (an icre cream scoop does a nice job) and into a 400 degree oven. Make sure oven is fully heated and not on the cool cycle.

Cook for 15-20 minutes until golden brown. Muffins may take up to 25 depending on the type of pan or elevation.

Cool muffins upside down on a tea towel. ENJOY!