22 ounces all-purpose flour

4 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon kosher salt

8 ounces sugar

1 cup vegetable oil

2 large eggs

2 large egg yolks

16 ounces plain whole fat yogurt

1 tablespoon orange zest

12 ounces fresh blueberries

2 tablespoons demerera sugar

Heat the oven to 375 degrees F and coat a standard 12-cup muffin pan (and one small oven safe ramekin) with non-stick spray.

Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl. In second bowl whisk together the sugar, oil, eggs, yolks, yogurt and orange zest until smooth.

Make a crater in the middle of the dry ingredients and pour the wet ingredients into it. Stir with a rubber spatula until just barely combined. Resist the urge to over-mix – there should be a some lumps of flour in the batter

Fold in the blueberries, mixing just to combine.

Drop about a cup of batter in each of the muffin tin’s wells. Whatever’s left over can be dropped into the prepared ramekin. The cups should be quite full.

Sprinkle the muffins with the demerera sugar and bake for 25 to 30 minutes, or until a toothpick inserted into the bottom of a muffin comes out clean.

Remove from oven and turn out, upside down, onto a clean tea towel to cool completely. This step is key in preventing mushy muffin bottoms, which nobody and I do mean nobody likes.

Serve immediately or store in an airtight container for up to a week (or until they taste gross, smell bad, or grow fur).