Over the Top Blueberry Muffins

Steps

1. 1Heat oven to 375ºF. Coat a standard 12-cup muffin pan and one small oven-safe ramekin with nonstick spray.
2. 2Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl. In a second bowl, whisk together the sugar, oil, eggs, egg yolks, yogurt, and orange zest until smooth.
3. 3Make a crater in the middle of the dry ingredients and pour in the wet ingredients. Stir with a rubber spatula until just barely combined. Resist the urge to overmix — there should be some lumps of flour in the batter.
4. 4Fold in the blueberries, mixing just to combine.
5. 5Drop a scant 1 cup of batter in each of the muffin tin's wells. Whatever's leftover can be dropped into the prepared ramekin. The cups should be quite full.
6. 6Sprinkle the muffins with the demerara sugar and bake or until a toothpick inserted into the bottom of a muffin comes out clean, 25 to 30 minutes.
7. 7Remove from oven and turn out, upside down, onto a clean tea towel to cool completely. This step is key in preventing mushy muffin bottoms, which nobody, and I do mean nobody, likes.
8. 8Serve immediately or store in an airtight container for up to 1 week.