I’ve been craving some good blueberry muffins for whatever reason, so I turned to Google to look for a recipe. One by Alton Brown popped up, and I figured I’d give it a go since he’s never steered me wrong before. They came out great and already more than half of them are gone since I made them this morning. Alton made these in an episode of Good Eats, which is probably the best cooking show that ever was and will be. Here’s a link to the recipe.
You Will Need:
- 12-1/2 oz of cake flour, measured in weight (It’s about 2-3/4 cups, but the weight will give you the more accurate measurement.)
- 1 tsp baking soda
- 2 tsp baking powder
- Heavy pinch of salt
- 1 cup sugar
- 1/2 cup vegetable oil (I used canola oil.)
- 1 egg
- 1 cup yogurt (I used plain nonfat yogurt, not Greek yogurt.)
- 1-1/2 up fresh blueberries
- Non-stick cooking spray (If you aren’t using paper liners in your muffin tin.)
Step 1: Preheat oven to 380°F. (Why? Check out this video in which Alton makes this recipe.) Coat your muffin tin with non-stick spray if necessary. Sift together flour, baking soda, baking powder, and salt in large bowl.
Step 2: In a medium bowl, whisk together sugar, oil, egg, and yogurt. (Do not use a mixer.)
Step 3: Rinse the blueberries and remove any remaining stems. Take a tablespoon of the flour mixture and toss it together with the berries. (It will help the berries stick to the batter and hold them in place so they don’t sink to the bottom during baking.)
Step 4: Pour the wet ingredients on top of the dry ingredients and stir for a slow count of 10. Stop stirring and add a cup of the berries to the batter. Stir 3 more times. Do not over-stir.
Step 5: Use a #20 ice cream scoop to drop the batter into the tins. (I used just a regular spoon since I don’t own a #20 scoop. I filled the tins all the way to the top and still had a little batter leftover for eating.) Sprinkle the remaining berries on top of the muffins and press down gently. (Sorry, I forgot to take a picture of this step.)
Step 6: Place them in the oven and set it to 400°F. (Why? Again, check out the video. Alton explains it much better than I could.) Bake for 20-25 minutes or until golden brown, turning the pan halfway through the baking. Eat ASAP while they’re still warm for best results. Recipe makes 12 muffins.
Usually, I post every Tuesday and Friday with some random bonus blogs thrown in there. However, I’ve been slacking off in my Tuesday jewelry posts lately. My goal is to have one for you this coming Tuesday, so keep your eyes peeled.
Serving Size: 1 muffin
Fat: 9.8 g
Saturated: 0.8 g
Trans: 0 g
Cholesterol: 15.8 mg
Sodium: 154 mg
Carbs: 43 g
Fiber: 0.5 g
Sugar: 19.2 g
Protein: 4.5 g
Vitamin A: 1.5%
Vitamin C: 3.0%