Step 1

Preheat the oven to 450 degrees F and line a muffin pan with liners or grease each well with non-stick cooking spray. Set aside.

Step 2

In a medium bowl, sift together 1½ cups of the flour with the baking soda, baking powder, allspice, and salt. Set aside.

Step 3

In a large bowl, cream together the butter and sugar, then add in the eggs, yogurt, and vanilla.

Step 4

Gently fold the dry ingredients into the wet ingredients, the batter will be lumpy, do not over mix.

Step 5

In a small bowl, toss the blueberries with the remaining teaspoon of flour until completely coated. Fold the blueberries into the batter.

Step 6

Add ¼ cup of batter to each muffin liner and top with additional blueberries and coarse sugar, if desired.

Step 7

and bake for 12 to 16 minutes or until the tops are golden brown and a toothpick comes clean from the center of the muffins.

Step 8

Allow to cool in the pan for a few minutes before removing.

Step 9

Serve plain or with butter.