Whole Wheat Blueberry Muffins

I received the America's Test Kitchen Family Cookbook for Christmas - I love it! Since we don't have cable (that is, we don't get Food Network), I enjoy PBS's version - America's Test Kitchen. The cookbook is fantastic, with really beautiful pictures. We tried the muffin recipe, and it was just fabulous; I used whole wheat flour and added blueberries. I particularly like "white whole wheat flour"; I can find King Arthur's brand pretty readily in stores. It has a much milder taste, and worked really well in these muffins. Here's the recipe:

Big Beautiful Muffins:
Makes 12
Oven 375'

3 cups flour (I used the whole wheat)
1 cup sugar
1 TBLS baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups plain yogurt
2 large eggs
1 stick unsalted butter, melted and cooled
1 cup frozen blueberries

Preheat oven. Line muffin tin with paperliners. Spray liners with cooking spray.

Mix flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk yogurt and eggs together in small bowl. Fold yogurt mixture into dry mixture with rubber spatula until just combined. Fold in melted butter. Gently fold in blueberries, if using.

Fill muffin cups evenly with batter. Bake until golden, 25-30 minutes.

Let muffins cool in pan for 5 minutes, then flip out to wire rack. Cool 10 minutes before serving.