Blueberry Muffins

3 cups minus 2 tablespoons flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch salt
Dash nutmeg
1 cup sugar
1/2 cup vegetable oil
1 egg
1 generous cup vanilla yogurt
1 teaspoon vanilla
2 cups fresh blueberries, divided
Turbinado sugar

Preheat oven to 385 degrees.

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

In another large bowl whisk together sugar, oil, vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.

Add blueberries, reserving 1/2 cup. Stir them in.

Divide batter into 12 well-greased muffin cups.

Mix Turbinado sugar with reserved blueberries. Place on top of muffins.

Bake 20 to 25 minutes and allow to cool completely.