Really, there are countless recipes out there in cyberspace, print and in our recipe files. I feel like there is always room for one more in my repertoire when it stands out. I like my muffins cakey rather than well, like a quick bread I have run across several in my culinary travels that have fit the bill. I saw these on pinterest (I think) and they sounded really good. Cake flour so they are light, vegetable oil so they are super moist and yogurt, not just for flavor but additional moistness and of course lots of blueberries. The muffins are from Alton Brown of Food Network. I have mad respect for Mr. Brown, his scientific and entertaining approach to cooking is wonderful.
I like these muffins a lot, it was my first time using this recipe and I will definitely use it again. I followed the directions for the most part exactly as written except for 2 things. I didn’t have fresh blueberries, I used frozen and they worked out just fine and I sprinkled a little organic sugar on the top of the muffins before baking. The muffin tops are crisp and a little crunchy and every bite gives you blueberry. One other last tip, if using frozen blueberries, toss them in 1 tbs flour, don’t reserve one tbs of the dry ingredients as indicated in the recipe.
Blueberry Muffins – Alton Brown
Makes 12 muffins
12 1/2 ounces cake flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch salt
1 cup sugar
1/2 cup vegetable oil
1 cup yogurt
1 1/2 cups fresh blueberries
Vegetable spray, for the muffin tins
Preheat oven to 380 degrees F.
In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.
They must be light as a feather with the cake flour… and moist from the yogurt. 🙂
They are very light and moist. A really nice recipe, thank you so much Shanna.
These look absolutely delicious! I’ve never used cake flour when baking muffins, I really like that idea. Will definitely try this recipe soon – I have some blueberries in the freezer to use up!
It’s a wonderful recipe, I loved using cake flour, the muffins are so light and although the recipe calls for fresh blueberries the frozen worked just fine. I used them straight out of the freezer, tossed with some flour and they worked great. Hope you like and thank you so much.
Ohhhhhh, yum! Love a cakey crumb in muffins or whatever 😉 BTW: I love the dancing mug and pears… at least that what it looks like tome!
Me too Georgie, I like my muffins almost like a cupcake. LOL, those pugs could be dancing, I love the way Azita incorporated a pear (my favorite fruit esthetically) with my sweet pugs. Thank you so much,
She created a beautiful design!
She is so talented.
Wow Suzanne! What a great sweet treat for a Sunday! The recipe is so good, I shall be trying it as soon as I get blueberries, you know how much I love them!
Thanks so much Viviana, I can’t wait to see blueberries at the farmers market, we are a good 2 months away from that I’m afraid.
Oooooh, these look amazing! I love blueberries in every bite, and I love how you did the organic sugar on top. This is the first time I’ve seen your peeking pugs in the sidebar too – so, so cute!
The muffins are great, must say I love the recipe. Thanks, I love my little pugs on the side, Azita did my logo for me, business cards etc… loving it!!
This appears to be easy enough for even me. I’m going to try this recipe today. Husband is out of commission with back pain, maybe this will cheer him up. Thanks!
Patty you can totally make these, I have so much confidence in you. They are super easy, just be careful not to over mix. Just until all the ingredients are combined and do so gingerly, They will be fabulous and I do hope the hubby’s back feels better soon. I know how that is, ouch!!
Ok, I’m going to try. Thanks for the encouragement! I realize I forgot to ask about your finger. I hope it’s healing, too! 🙂
Thanks for asking, no it’s not healing or I guess I should say it has not healed properly. I am in Physical/occupational therapy for another month and then I will have to be re evaluated by the doctor. If therapy doesn’t work it means surgery. I am trying to use my hand with modification as much as possible Good luck with the muffins
These look perfect: light, fluffy, crumbly and delicious!
They are very very good, it’s a really good recipe and I bet they would be great with spelt and almond flour, Thank you,
That’s a good idea – I’ll try that out and let you know!
Please let me know if you do, I have some spelt flour and would like to try also.
I completely trust you on anything to do with baking. If you love these muffins, then so will I. I already like that yogurt is one of the ingredients, and blueberry muffins are one of my favorite muffins in the world. Definitely trying these!
Oh me too, I love blueberry muffins. Thanks so much Susan. It’s a very good recipe and I think it would be excellent with coconut oil.
I only eat home made blueberry cake/cupcakes. Never touch store bought. Yours are full of berries, fluffy and beautiful.
Thank you Fae, yes these are loaded with berries. They really are wonderful thanks so much.
Confession time: I have never baked a muffin. I am not sure why as I am great lover of cake and all things sweet particularly if they are home baked. Altho that said I am trying to cut back on my sugar intake but I like that these muffins have blueberries in them which, in my book, practically makes them a health food!
Oh you should give these a go, reduce the sugar a bit, they are not overly sweet but you could take it down a bit and with all of the blueberries you won’t even notice. You could even cut the sugar in half. They are delicious with a cup of coffee or tea!
There is something so comforting about this delicious recipe, irresistible muffins 🙂
Choc Chip Uru
There is something comforting about a warm blueberry muffin and a hot drink. So yummy, thank you so much Uru!
Frozen blueberries are great, aren’t they? None of the hassle, all of the flavour 🙂 and yours look stuffed with them! I love biting into a muffin and getting more fruit than sponge – yum.
I have yet to make blueberry muffins so I might just give these ones a go …
I love frozen blueberries, always have them in the freezer. They worked beautifully in the muffin, big and plump and delicious. Do give them a go, they are wonderful. Thank you so much,
I can tell it’s a wonderful recipe. All the good ingredients are there. They look amazing, Suzanne. This is an American classic yet so difficult to nail as much as a good tomato sauce. 😉
So true, thanks so much Francesca!
They look so amazing! I’m a sucker for the good muffins, and first of all they have to have the looks … Like yours 🙂
Oh me too, I love a muffin with a good cup of coffee in the morning. Thanks Anatoli.
Those look fantastic!
Thank you do much!
I wish we were neighbors, Suzanne, because I’d be knocking on your door right now hoping to get one or two (or a dozen) of those muffins! They look so delicious… and I”m with you…I like mine cakey! As always, your photos are perfect! 🙂
Oh I wish we were, I would have brought you some muffins, thank you so much!
Love the addition of yoghurt to these muffins Suzanne – I’m going to have to try them sometime this week! My raspberry white chocolate muffins are along similar lines, but use milk instead of yoghurt, so I’ll be intrigued to taste the difference. I love having frozen fruit in the freezer – particularly great for recipes like this! 🙂
I saved your recipe for the white chocolate raspberry muffins the combination sounds wonderful. I really like using yogurt in the muffins, adds a little bit of a tang which goes great with fruit and makes a super moist muffin. Thanks so much Margot.
Another great recipe that I could really make. Thanks Suzanne– I liked the tip about coating the frozen berries with a little flour. When I use frozen berries sometimes they “bleed” into the batter and turn in a little purple. I think you idea could really help with that too. And– I read the comment above asking about your finger. So sorry to hear it’s not healing well. I’m hoping and praying you don’t need surgery ahead. Love your blog…
They come together so quickly and are really good, Love the recipe. These berries bled a little but not significantly, the flour really helped and also that fact that I worked very fast only a few stirs to combine the berries with the batter. Thank you so much.
oh, those do look like the perfect blueberry muffin. Sounds like we look for the same things. Love how Alton Brown’s name keeps coming up 🙂
I really love Alton Brown, he really knows his stuff and I use his recipes all the time. His fun and scientific approach to food is great. This recipe is wonderful hope you like if you give a try, Thanks so much Liz!
Your muffins look so moist and yummy! 🙂
Oh they are yummy thanks Jhuls!
These look fabulous and fluffy Suzanne! I’m with you on that , I love fluffy muffins , not dense hockey pucks. I just made buckwheat blueberry muffins this week myself! I, used oat flour and buckwheat and also used frozen blueberries and mixed it with 2 teaspoons of oat flour… So funny you mention that very thing! I haven’t posted the recipe yet, it’s good but I know I can get it better. I may try something other than the oat flour. The gluten-free baking is always one giant experiment in my kitchen, lol! I love trying new flours all the time. Your muffins are gorgeous and I, too, LOVE Alton Brown. I used to watch him all the time on his show about all the science behind baking.
So funny I almost used some buckwheat flour but decided on my first attempt I would stick with the original recipe. Blueberry and buckwheat are a great combo. Can’t wait to see your muffins when you perfect them. Thanks so much Brandi.
Naw! I love your new-look blog Suz (it’s obviously been too long since I was last here!). Gorgeous! Btw I actually bought a pug t-shirt a couple of months ago and I love it to bits. Cutest.dogs.ever! These muffins look divine. I’ve really been into blueberries recently, I’ve been eating them in every baked good I can muster! I will try your recipe. I love fluffy muffins wtih gorgeous ingredients like yours… the addition of the yoghurt sounds delish! xx
Thank you, I love my pug background that Azita made for me. I have a whole theme going now it’s on twitter, here and I have business cards and having notecards made. Pugs are the best! I can’t wait for blueberries at the farmers market, I could eat them all day long. The recipe is really good, they turn out so light and fluffy, it’s really a great recipe. Thanks so much Laura.
I love cakey muffins too – I don’t think I’ve ever thought of using cake flour in muffins before – these blueberry muffins look awesome, Suzanne! Thanks for sharing Mr. Browns recipe with us!
Thanks Shashi, it’s a really good recipe. Alton Brown knows a thing or two!
I love Alton Brown and his well researched tips – especially on baking. I was just looking at his method for browning a roux in the oven when I was making shrimp gumbo.
These muffins look great – I will have to try them son.
Oh I have to look at that method of browning roux, not sure if I ever saw that episode on his show, he is a real wealth of information on cooking and baking. Thanks so much, the muffins are really good!
The muffins look great…I like mine cakey and moist as well! 🙂
Thank you, yes cakey and moist definitely, this recipe produces a delicate crumb, so nice and light and moist.
I also like Alton Brown’s fun and scientific approach in the kitchen. It really makes his show stand out. The muffins look fabulous!
Love him also! Thanks so much Mary Frances.
This looks like the same recipe (only with much more sugar) as the one my cousin in the UK gave me for plum muffins, but I also use it to make blueberry muffins. They are my favorite muffins and are so perfect every time!
Oh I think I would love plum muffins, big plum fan. Blueberry muffins though are one of my favorite things and finding just the right recipe is a quest. This recipe is really really good! Thanks so much!
My future daughter-in-law just started her own muffin baking business. She isn’t doing a blueberry muffin yet, but I think I’ll suggest she read your recipe. I like the idea of using yogurt to keep the muffins moist.
This is such a good recipe and for a muffin business the fact that they contain vegetable oil rather than butter is a good thing. Thanks so much.
All these berries are so expensive here! I love these muffins and their color!
They are not cheap here either, even when they are in season. A punnet at the farmers market is quite expensive. They turned out so well, I love this recipe. Thanks so much Katerina!
Whoa! This is amazing. Like like the ones you get at coffee shops. Sooo moist and soft it looks.
Thank you, they were very moist. It’s a great recipe.
These look great Suzanne! And I love that we have similar tastes with our love for Mrs. Child and Mr. Brown! Both have been such amazing contributors to the culinary world!
I love them both and learn so much from them. Treasures is what they are, thank you so much.
Suzanne, what a wonderful photos you’ve done! I so like muffins and those one of my favourite-with blueberries; I use frozen berries quite often too.
And small question-what’s the cake flour? First thought was about self-raising flour, but you add baking soda and powder.
Thank you so much, I always have frozen blueberries in my freezer they works so well in so many dishes including smoothies. Cake flour is lighter than all purpose flour it contains corn starch or corn flour, To make cake flour for every cup of regular flour remove 2 tbs and add 2 tbs of corn starch/flour in it’s place. It is not leavened.
Appreciate your detailed reply about the flour, next time I’ll use such combination. 🙂
These muffins look amazingly delicious and so soft! I absolutely love a good muffin.
I very much agree with you that a good muffin needs to be cakey.
I’m hungry now 🙂
Thanks so much Julian, I too love a good muffin with a really good cup of coffee in the morning!
As usual, pipping in a little late Suzanne! I’ve never baked with cake flour but I have been reading how wonderful the results are. I agree with you, I like my muffins more cakey too, so I imagine the cake flour along with the vegetable oil work to achieve that. I’ll have to make these; I’m a huge Alton Brown fan! They look great in your muffin tin.
Thank you, I had never used cake flour for muffins before this and the results are great. The perfect cakey muffin, very tender. The wonderful Mr. Brown knows whereof he speaks
i will never get tired of blueberry muffins! thanks for sharing!
Neither will I, they will always be one of my favorite things. Thank you so much
Loving the look of your blog! And really good blueberry muffins are the best aren’t they. I will have to break down and buy cake flour I think.
Thanks so much I am in love with the pug logo Azita made for me. Those blueberry muffins are great and if you don’t want to buy the cake flour just make your own for 1 cup flour remove 2 tbs and replace with corn starch or corn flour. It works great.
Blueberry muffins are my all-time favorite muffins! These look like they’re filled to the max with plump blueberries. And you and I are in same boat, a cake muffin is the way to go 😉
Yes, you and me Kate with the cakey muffins. Mr. Brown’s recipe is delicious. Thank you.
Thank you so much Kloe!
I am a huge fan of Alton Brown… and these look perfect!! I may have to make them this morning! 🙂
Me too, love Mr. Brown. Would love to hear if you make them. I thought they were outstanding. Thanks so much.
Made them with strawberries…. YUM!! I just posted them with a link to your blog 🙂 If you want to check it out-http://thebrookcook.wordpress.com/2014/05/07/alton-browns-berry-muffins/
Thats great, thank you. Mr. Brown’s recipe is amazing.