Lowfat Blueberry Muffins

This recipe is from America's Test Kitchen. I love the fact that they are not overly sweet. They are as moist as ever and I don't feel like I'm eating a piece of cake when eating these muffins. I like muffins to taste like muffins, not cupcakes.

Ingredients

forgot to add sugar to this pic:


Vegetable oil spray (I used Bakers Joy)
1 cup cake flour
2 cups plus 1 T all-purpose flour
1 cup sugar, plus 1 T for sprinking (I did not sprinkle)
1 T baking powder
1/2 t baking soda
1/2 t salt
4 T (1/2 stick) butter, softened
2 large eggs
2 t fresh lemon juice
1 t grated fresh lemon zest
1 t vanilla extract
1 1/2 cups plain LOW-FAT yogurt (do not use NON-fat-muffins will be dry)
2 cups fresh or frozen blueberries (I used fresh) NOTE - ATK prefers frozen wild blueberries)

Directions

1. Place oven rack in middle position and heat oven to 375. Spray a 12-cup muffim tin with vegetable oil spray.
2. Whisk 2 cups all-purpose flour, cake flour, 1/4 cup of the sugar, baking powder, baking soda and salt together in a medium bowl. In large bowl, beat 3/4 cup more sugar and butter together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until combined, about 30 seconds. Beat in the lemon juice, lemon zest, and vanilla until incorporated, scraping down the bowl and beaters as needed.
3. Rduce the mixer speed to low. Beat in ond-third of the flour mixture and half of the yogurt. Repeat with half of the remaining flour mixture and the remaining yogurt. Beat in the remaining flour mixture until just incorporated. DO NOT OVERMIX!
4. Toss the blueberries with the remaining tablespoon of all-purpose flour, then gently fold them into the batter with a rubber spatula. Using a 1/3-cup measuring cup sprayed with vegetable oil spray, portion the batter into each muffin cup, then portion any remaining batter evenly among the cups using a small spoon. Sprinkle the tops with remaining tablespoon of sugar. Bake until golden and a toothpick insserted in the center comes out with just a few crumbs attached, 25 to 30 minutes.
5. Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.