Muffins Two Ways

Ingredients
12 ¹⁄₂ ounces cake flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch salt
1 cup sugar
¹⁄₂ cup vegetable oil (I used canola since I happened to have some on hand)
1 egg
1 cup yogurt
1 ¹⁄₂ cups fresh blueberries OR 1 ¹⁄₂ cups semi-sweet chocolate chips
Cooking spray

Instructions
1. Preheat oven to 375*F.

2. In a large bowl mix together the flour, baking soda, baking powder, and salt and set aside.

3. In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries OR chocolate chips. Stir mixture for a count of 10. Add 1 cup blueberries OR 1 ¹⁄₂ cups chocolate chips to mixture and stir 3 more times. Reserve the ¹⁄₂ cup of blueberries.

4. Using an ice cream scoop or spoon, add the mixture to greased muffin pans. If making blueberry muffins, sprinkle the remaining ¹⁄₂ cup of berries on top of muffins and press down lightly. Place into the oven. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.

Comments
This recipe comes from Alton Brown, and I’ve tweaked it only slightly to account for the fact that chocolate chip muffins are fantastic too.  The recipe above yields 12 muffins and is easy enough to double with a bit extra stirring.  The yogurt adds a great tang and these aren’t super sweet.  

In the picture, the chocolate chip muffins are on the top left and the blueberry muffins are on the bottom right.  The white powder on the blueberries is from the tossing in the dry ingredients.  If you want to avoid that, reserve 36-48 berries in step 3 and only toss the berries being added into the actual mix with the dry ingredients.

Internet - Alton Brown