Blueberry Muffins
Robin Friday, August 21, 2009 at 5:59PM 
I finally have a kitchen again.
It has only been 3 weeks since I was last able to cook or bake, but it's seemed like much longer. I don't ever want to eat fast food again.
We are now in the process of settling down in North Carolina - my kitchen is unpacked, the rest of the house, not so much. That will come with time. As long as I can make my own food I won't go completely crazy while the house is in shambles around me.
The husband and I thought it would be nice to bake something delicious to take to our new neighbors - there's no better foot to start out on than one that involves baked goods, eh? I decided to try out Alton Brown's recipe for blueberry muffins. They are delicious - not too sweet, just enough to really showcase the flavor of the blueberries. Were I not attempting to watch my girlish figure I would brush them with a lemon glaze just after taking them out of the oven.
Sadly I am attempting to do so, so no glaze for me. But someone else should try it out and then tell me how awesome it is.
Please?
Alton Brown's Blueberry Muffins
Yields 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 egg
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.
Nutritional Estimate
1 muffin = 1 serving
282 calories
45g carbohydrates
9g fat
4g protein
blueberry, breakfast, fruit, muffins, sweet in food, recipes Email Article Permalink Print Article
Reader Comments (9)
These really are delicious! I just ate another one while you were gone...
never made anythin from Alton Brown but thanks for the recipe. have got it bookmarked when i next want muffins. looks really good and want to see how muffins turn out using cake flour. any different from recipes using plain flour? x
I wish you were my neighbor. I could use a blueberry muffin this morning. (And by the way, why is your comment program not recognizing my site URL? Is weird.
diva: the crumb was definitely much finer because of the cake flour. it's not a huge difference, but it's really just that extra added touch that really rounds them out.
kristin: I'm not sure why it's not recognizing your URL, I'll have to look into that. Also, the neighbor's didn't end up getting any - I tried to deliver them twice, both times no luck. More muffins for us I guess!
This is next on my list!
I remember the episode where Alton Brown made these. They looked SO good and so do yours! I love blueberry muffins in the summer and must make these before it turns into fall again!
Hey neighbor, cool site! My wife & I saw a few recipes of interest that we'll probably try out in the weeks to come. The muffins sound awesome (Too bad the hubby ate 'em all!) It's all good though. Keep doing great things & once again welcome to the neighborhood!
Chris & Ingrid -The neighbors :)
So where is the recipe for the lemon glaze? I'm going to try this recipe, it looks like it will be better than the last one I tried, seeing as how I have all these blueberries in my freezer.
Mom: 1 part lemon juice + 1 part sugar