2 cups (10 oz.) plus one tablespoon unbleached all purpose flour
1 cup (4 oz.) cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (7 oz.) plus one teaspoon sugar
4 tablespoons (1/2 stick) unsealed butter, softened
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract
1 1/2 cups plain low-fat yogurt
2 cups fresh blueberries
1/4-1/2 cup milk as needed
Adjust an oven rack to the middle position and heat the over to 375°. Lightly coat a 12 cup muffin tin with vegetable oil spray and set aside.
Whisk 2 cups of the all purpose flour, cake flour, baking powder, baking soda, salt and 1/4 cup sugar together in a medium bowl and set aside. In a large bowl, beat 3/4 cup more sugar and butter together with an electric mixer on medium speed until light and fluffy, 3-6 minutes. Beat in the eggs one at a time until combined. Add the vanilla and maple and mix until incorporated, scraping down the bowl and beaters as needed.
Reduce the mixer speed to low. Beat in 1/3 of the flour mixture until incorporated, followed by 1/3 of the yogurt, scraping down the owl and beaters as needed. Repeat this process twice more, alternating between the remaining flour mixture and the remaining yogurt Neil the ingredients are just incorporated (do not overmix). Add 1/4-1/2 cup milk as needed for consistency.
*note: the batter is quite a bit thicker than a traditional box mix*
Toss the blueberries with the remaining 1 tablespoon of flour, then gently fold the liberties into the batter. Divide the mixture evenly between the 12 muffin cups. Sprinkle the tops with remaining sugar.
Bake until golden brown, about 25-30 minutes, rotating the muffins halfway through.
Remove from the over and let stand in the pan for 5 minutes before transferring to a wire rack to completely cool.