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.