Washed and IQF (individually quick froze). These are great little sweet treats that can be used in pies, smoothies or on top of ice cream or cereal. No water or sugar added.
Preheat oven to 380 degrees F.
In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
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. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. 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.
Blueberries contain numerous nutrients and vitamins that are beneficial to our health. They provide a rich source of antioxidants and phytochemicals which help to strengthen the body's cells, preventing and fighting against harmful free radicals. Blueberries are also a rich source of vitamins C & E, fiber and manganese. The health benefits of blueberries cover the mind and body.