Blueberry Muffins

Vegetable oil spray2 cups (10 ounces), plus 1 tablespoon unbleached all-purpose flour, divided1 cup (4 ounces) cake flour1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt1 cup (7 ounces) plus 1 tablespoon sugar, divided4 tablespoons ( 1/2 stick) unsalted butter, softened2 large eggs2 teaspoons juice from 1 lemon1 teaspoon grated zest from 1 lemon (optional)1 teaspoon vanilla extract 1 1/2 cups plain low-fat yogurt2 cups fresh blueberriesAdjust an oven rack to the middle position and heat the oven to 375 degrees. Spray a standard, 12-cup muffin tin with the vegetable oil spray.Whisk 2 cups all-purpose flour, cake flour, baking powder, baking soda, salt and 1/4 cup sugar together in a medium bowl; set aside.In a separate bowl, beat 3/4 cup sugar and the butter together with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, beating well after each addition. Beat in the lemon juice, lemon zest (if using), and vanilla until incorporated.Reduce the mixer speed to low. Beat in one-third of the flour mixture until just incorporated, followed by one-third of the yogurt, scraping down the bowl as needed. Repeat this process twice more, alternating between the flour mixture and the yogurt until the ingredients are just incorporated. Do not overmix.In a medium bowl, toss the blueberries with 1 tablespoon all-purpose flour, then gently fold them into the batter with a rubber spatula. Using a large ice cream scoop or measuring cup, divide the batter evenly among the muffin cups, and sprinkle the tops with the remaining 1 tablespoon sugar.Bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25-30 minutes, rotating the pan halfway through baking. Cool the muffins in the pan for 5 minutes, then flip them out onto a wire rack and cool for 10 minutes before serving.Serves 12.Nutrition values per muffin: 250 calories (18 percent from fat), 5 g fat (3 g saturated fat), 45 g carbohydrate, 1 g fiber, 6 g protein, 45 mg cholesterol, 270 mg sodium."The Best Light Recipe" from the editors at Cook's Illustrated (2006 America's Test Kitchen, $35)