Blueberry Muffins

I remember the blueberry muffins my oma making being so good.  Recently I tried them and realized how wrong I was.  Alton Brown's muffins, however, are good but I thought I could give it a try to improve them; this recipe is based off his.  The almond paste and butter flavoring ensure that even if you don't get a blueberry in a bite it'll still be delicious.

12 1/2 oz cake flour
1 tsp baking soda
2 tsp baking powder
1 cup vanilla yogurt
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup vegetable or other neutral oil
1 egg
1 1/2 tbsp almond paste
1 tbsp butter flavoring
1 1/2 cups fresh blueberries
hefty pinch of salt

1. Sift or whisk the flour, baking soda, powder, and salt together.
2. In a blender combine the yogurt, sugars, oil, butter flavoring, egg, and almond paste and blend unto homogenized
3. Take a tablespoon of the flour mixture and toss the blueberries in it, this will keep the berries from sinking to the bottom.
3. Pour the wet stuff on the dry stuff, and stir it together as quickly and using as few strokes as possible. The more your stir, the tougher they get so best to minimize it.  Fold in the blueberries
4. fill muffin tins 3/4 of the way full and bake at 375 for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. serve warm with butter or clotted cream.