Blueberry Muffins

Total Time:
50 min
Prep:
15 min
Inactive:
10 min
Cook:
25 min

Yield:
12 muffins
Level:
Easy

Ingredients
  • 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
Directions

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.


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4.3 263
Granted my oven rack was too low, these still came out burnt after 19min of cook time...Grrr!! Great flavor and texture though and we still ate them burnt :)<br /> item not reviewed by moderator and published
Excellent recipe.  Followed as written and  they came out beautifully.  Used a greek yogurt item not reviewed by moderator and published
Mine came out just right. They rose properly. I don't understand the problems here if you follow directions. I tweaked it just a little used 1 tsp lemon flavoring instead of vanilla. I used gold medal all purpose flour because that is all I had. I used frozen mixed berries with blueberries and strawberries and I added 1 1/2 tsp cinnamon. This one is a keeper! Thanks Alton! item not reviewed by moderator and published
Very easy to make and very good. item not reviewed by moderator and published
I was left with a big soupy mess. Measured everything according to the recipe and it was a disaster that made a mess of my oven. Not good. item not reviewed by moderator and published
I make these a lot and love the flavor! item not reviewed by moderator and published
I made these this morning. I had to use all purpose flour instead of cake flour, which worked fine. The muffins are super light and fluffy. They are good, but not my absolute favorite. item not reviewed by moderator and published
Delicious. Thank you for sharing this recipe! item not reviewed by moderator and published
I had to add 1/2 cup of water. I weighted out the flour correctly. The recipe was way to dry. Does Alton even test these recipes. They did turn out great after adding the water. item not reviewed by moderator and published
Divine!!! Perfect!! Usually my muffins always turn out too flat, but these are perfectly moist and delicious, and every berry popping in your mouth provides a small burst of tartness that makes the eating experience even better. My only complaint would be the use of "12 1/2 ounces" for measurement - I had to google that it would make 1 1/2 cups of flour! Wish I could attach a pic because they look as yummy as they are! Thank you, Alton :) item not reviewed by moderator and published
what the hell is 12 1/2 ounces? Please - use normal measurements! item not reviewed by moderator and published
I have tried and tried and I can't get the muffins to rise properly. They always come out flat and sometimes a little burnt. Not sure if it's my oven or the recipe. They're still yummy though. Go with a flavored yogurt instead of the plain. I used Greek Vanilla/Honey yogurt for this. item not reviewed by moderator and published
I had two cartons of blueberries in my fridge and was looking for a yummy recipe to use them. This one did not disappoint! I used sour cream since I didn't have yogurt on hand, and I made a crumbly topping of light brown sugar, flour and cinnamon as others suggested. My muffins turned out light brown and just slightly crunchy on top and moist and just slightly crumbly in the middle. Delish!!!! Thanks Alton! item not reviewed by moderator and published
These are delicious! I made a few changes as follows: I used frozen blueberries, because that is what I had on hand, used plain non fat Greek yogurt, added just a bit less than 1 TBL cinnamon to the dry ingredients and a generous splash of vanilla to the wet. Just before baking I mixed some brown sugar, flour and cinnamon and sprinkled it on top of the muffins. My family absolutely loves them and so do I. Thank you Alton, now if I can only figure out how to save this recipe to my recipe box. I am not yet a fan of the new website format; not as easy to navigate :) item not reviewed by moderator and published
Substituted sugar free cinnamon applesauce for the oil. PERFECT!!! item not reviewed by moderator and published
Nice texture, my flavor was off, probably because I used fat free yogurt (duh, flavor in the fat). I did sprinkle Turbinado sugar on the top. Kids are gobbling them up as we speak. I served them with milk and fresh blueberries and strawberries. item not reviewed by moderator and published
I give these a 5 for texture but a 3 for flavor. Could be the berries I used: they were store bought frozen wild blueberries. They looked cultivated to me, just a little smaller. I will definitely try this again though: I believe the blame goes to my berries rather than the recipe. There was no blueberry flavor despite the muffins positively bursting with them. This summer I will pick some real wild mountain blueberries and use them. I simply cannot stand the over-sized, tasteless high bush berries found in the markets. The rise, texture and crunch of the top were all perfect though. Those who posted about flat muffins either had ineffective baking powder/soda or did something to the recipe to get the acid out of balance. It's basic food science: this recipe works as written. It's the cooks/ingredients that failed. item not reviewed by moderator and published
My family says this is by far the best blueberry muffins they have ever had!!! I used non-fat vanilla yogurt because that is all I had. But otherwise, I followed the recipe exactly! Thank you, Alton Brown!!! item not reviewed by moderator and published
Delish! A bit delicate coming out of the oven, but that may be due to my changes... Used mini muffin pans greased with coconut oil. Subbed coconut milk (full fat stuff from the can for the yogurt, used a mix of coconut oil and butter olive oil for the veg oil. Tasty! Will definitely do these again! item not reviewed by moderator and published
Fantastic muffins. My 3 year old called them "the most delicious muffin ever" which is high praise. I did have to make a few alterations however as it was a spur of the moment thing and I used flavoured vanilla yogurt (yobaby and added some vanilla as well as cinnamon to the batter then sprinkled big crystal tubrinado sugar on top for that little extra crunch. I also used all purpose flour (a little less than the recipe called for as that's all I had. This recipe is going onto the "keep and make again list" item not reviewed by moderator and published
Great recipe. I added extra blueberries and instead of 1 egg used 2. I added lemon zest from one entire lemon and a couple drops of almond extract. I also sprinkled the top with a little sugar before baking. All these extra ideas I got from other reviews and they were spot on. item not reviewed by moderator and published
Loved this recipe and so did my co-workers! I just picked fresh blueberries today and I'm going to make more! I did use a substitute for the cake flour though. You put 2 tbls of corn starch in a one cup measure cup then add your regular all purpose flour to make 1 cup of cake flour. Each cup of substitute equals 1 cup cake flour. Easy! item not reviewed by moderator and published
It seemed that every good reviewer modified the recipe in some way. I did not and they came out OK. Probably because I used non-fat yogurt, Would probably make them again. item not reviewed by moderator and published
These were delicious! Soft, sweet. I used large fresh blueberries. The only thing I would add next time is almond flavoring and lemon zest to give it more flavor. The consistency was perfect! I would make again. item not reviewed by moderator and published
I loved how simple and good this recipe was. I did change just a few things. I used Greek low fat blueberry yogurt in place of regular plain yogurt and I substituted 1/2 cup melted olive oil based margarine instead of the vegetable oil. They turned out so moist and good that we were really pleased. Thank you so much for this time saver!! item not reviewed by moderator and published
Great recipe! Easy and fool-proof. I've used plain yogurt, greek yogurt or sour cream (whichever I have in the fridge with great results every time. Also, I always use frozen berries since I can't seem to get good fresh ones here in SW Arkansas. item not reviewed by moderator and published
Super easy, super yummy! I made mini muffins using vanilla Greek yogurt and baked them for 5 mins, then rotated and baked for another 5 mins. They turned out perfect! item not reviewed by moderator and published
Easy recipe and very delicious. Read a lot of reviews and noticed some complaints about the lack of sweetness. I thought these had the perfect amount of sugar, but if you do prefer very sweet muffins, you can add more sugar. Other than that these were great! item not reviewed by moderator and published
This is such a easy and yummy recipe. We make it very often. kids and adult love it equally. item not reviewed by moderator and published
Veyr bland and dr...y. item not reviewed by moderator and published
Uh...yeah! Loved my first ever batch of muffins (even though I had regular, AP flour. Not as intimidating as some of his other (probably equally tasty recipes. Yogurt? Who knew? Yum! item not reviewed by moderator and published
I was a little skeptical because I was afraid to replace an old recipe (good but not healthy for what appeared to be a simpler and healthier one. I did not have cake flour but all purpose flour and I used vanilla yogurt. I followed the video demo carefully and tried my best to resist temptation to mix ingredients longer than advised. They result was superb! They rose beautifully, the edges browned nicely (not overbaked compared to the rest of the muffin, the topped blueberries tasted great and added the right amount of sweetness to the surface, and most importantly they were moist!!!!!!! Conclusion: another excellent Alton Brown recipe!! item not reviewed by moderator and published
They turned out really great! It's always a hit or miss for me when baking but they actually came out perfect! I used greek yogurt and substituted the veggie oil with coconut oil. I also added the zest of one whole lemon with the juice from 1/2 of it and the juice of 1/2 an orange and a couple of drops of vanilla extract. That really brightened up the flavors. I also sprinkled some sugar on top from a little added sweetness since i did use slightly less sugar in the batter. They were really good I think it's a great base recipe to start with. item not reviewed by moderator and published
Easy recipe - I had all the ingredients on hand. Delicious is the best way to describe these muffins. I used a1/2cup of splenda instead of the full 1.5 cup of regular sugar and I used honey/vanilla Greek yogurt: OMG these muffins are good! item not reviewed by moderator and published
they were good but the blueberry were sour i think they need to be in sugar for awhile and then put it in the batter so it was oh-right i kind of fix it by putting powder sugar on top and kind of help so thats the only thing i would change on these recipe and i dint have yogurt so i just put cream cheese item not reviewed by moderator and published
I decided to make this recipe despite the bad reviews. I have never had an Alton Brown recipe that was bad. I used vanilla greek yogurt, used 2 eggs instead of 1 and added extra blueberries, because I love extra fruit. Turned out great. Light, fluffy, sweet but not too sweet. I will make these many times again. item not reviewed by moderator and published
Great recipe! I used blueberry yogurt with mine and they were really good! Easy to make too item not reviewed by moderator and published
These muffins were awesome! I did add some vanilla extract, they were moist just the right amount of bluberries... Definitely a keeper will be making them again. Very easy recipie too! item not reviewed by moderator and published
Worst muffins EVER!!! I followed the recipe to the letter and got flat, rather caved in burnt muffins that looked aweful and tasted worse... I even set my timer short a few minutes just to check on them and it was way too late. Will never make this recipe again! BAD EATS!!! dont bother item not reviewed by moderator and published
Absolutely delicious! I followed the recipe exactly and they turned out perfectly! Wondering about bad reviews, maybe people shouldn't 'tweak' the recipe and expect it to turn out as intended. Alton never misses. item not reviewed by moderator and published
Loved this recipe- made it with a GF flour blend from glutenfreegirl in lieu of cake flour and it turned out fantastic. item not reviewed by moderator and published
I just baked these and they are so soft and delicious! I didn't change a thing except I used low fat vanilla yogurt. This is definitely a keeper!!!!! item not reviewed by moderator and published
This was a kitchen nightmare. My muffins did not rise and they burned on the top and when I tried to flip them out they were mush in the middle and very purple. Sorry Alton this IS NOT A GOOD EAT! item not reviewed by moderator and published
They were not a sweet muffin or cupcake-like as my husband perfers, but they were a wonderful savory muffin with good flavor and a nice muffin (not cake texture. item not reviewed by moderator and published
For those of you having textural issues, here's how I prevented the crumbly/grainyness: Use 1/4c oil and 1/4 c butter instead of 1/2 cup oil Cream butter and sugar+ rest of wet ingredients Mix as directed, fill muffin cups and let batter sit in the fridge for 4-5 hours before baking. Take muffins out of the oven as soon as the toothpick comes out clean, never mind how pale they might still be. item not reviewed by moderator and published
Just made these awesome muffins. Only had 1/2 cup of Greek yogurt, so used sour cream also. Sometimes baking is tough at high altitudes -- but this recipe was great, easy and delicious. item not reviewed by moderator and published
Just made these this am and I made a few changes, used 2 cups all purpose flour mixed with 5 Tablespoons corn starch instead of cake four. Used only 1/2 cup of sugar and instead of 1/2 cup of oil mixed 1/4 cup of oil with 1/4 cup applesauce. I baked them at 375 for 18 minutes, I think if bake at 400 for the 20-25 minutes the recipe says they will be dry. Mine were lightly browned on top and light and slightly moist in the middle. Not wet, just moist. Very good. item not reviewed by moderator and published
I usually love Alton's recipes, not this one. I followed it exactly as written. The tops spread and there was no height to them. The texture was grainy and crumbly. They are the worst muffins I have ever made. Sorry, Alton. item not reviewed by moderator and published
I liked the crusty top...I put sliced almonds as someone suggested and added a banana....think I forgot the egg and it still came out good. Also substituted with 1 cup AP flour, 1 cup whole wheat flour plus the 6 TBSP cornstarch. Yum! item not reviewed by moderator and published
These were really tasty! I love the texture and health boost from the yogurt. I used plain greek yogurt. I would probably use less oil next time as that seemed to make them brown too quickly on top and created sort of a crispy fried texture to the top. I lowered the oven temp to 375 with 10 minutes left as I could see they were browning too quickly. Substitutions: 1/2 c white whole wheat flour for 1/2 c. cake flour, and I used frozen mixed berries instead of fresh blueberries. Oh, and I sprinkled sliced almonds on top before baking. item not reviewed by moderator and published
I picked this recipe despite not having cake flour. Took advise of another review in using AP flour and corn starch. Only had half cup of yogurt so used a very ripe banana smashed to make up difference. They came out awesome. Made plenty so I froze some instead of letting them go bad. Can't wait to see if they are just as good out of the freezer! Different that most but I loved something other than the usual! item not reviewed by moderator and published
These muffins are beyond good. The recipe is easily to follow. The yogurt makes them very moist. The vegetable oil makes the outside a little crunchy. I am not a blueberry fan. My neighbor brought over blueberries and I didn’t know what to do with all of them. I tasted the muffins right out of the oven. They were so good that I ate another one. After they cooled I ate another one. Now I am looking for a neighbor so that I can share these tasty muffins with! item not reviewed by moderator and published
I disagree with all the nay-sayers who are giving this recipe a low rating. I followed it exactly and I have delicious, moist muffins. I did use vanilla yogurt since it didn't specify. item not reviewed by moderator and published
Silly me, I thought that following to a tee would make astoundingly good, exquisitely textured muffins. Here's what I ended up with... "Honey, did you put too much salt in there?" "They're not the best muffins, but they're not the worst either." "I think they need more sugar." Yeah. They are very dry, a little too salty, and not enough sugar. If the yogurt is supposed to be sweetened, that needs to be specified in the recipe. The texture is more like a dry biscuit than a muffin. I will not be making them again and I would not recommend them to anyone. item not reviewed by moderator and published
I'm not sure what all the negative reviews are about. This recipe was great. I would put less sugar in next time, though, because they were too sweet for my taste. I did notice that it didn't call for any kind of spice or flavoring, so I added some ground nutmeg (always goes great with blueberries. A definite repeat in our house! item not reviewed by moderator and published
These were at least GREAT! Moist and fluffy ( but not cakey in the inside, golden and sugary from the outside. For those who don't have cake flour, and prefer cup measurments, substitute this for the flour in the recipe: 2 cups AP flour + 6 TBS. cornflour ( corn starch mix and sift before using. item not reviewed by moderator and published
As usual Alton Brown has given us a great recipe. I've made these a few times and have substituted many different fruits, tonight I did coconut by using coconut yogurt and shredded coconut they came out pretty good. If you plan to follow the exact recipe spend the extra couple bucks and get fresh blueberries, so worth it. item not reviewed by moderator and published
Awful recipe! I just finished making these, and they are going straight in the trash. Like some of the other reviewed stated, these are way too oily. Also, the insides were gooey, tops were too dark, and they didn’t rise. I followed the recipe exactly. I should have read the multiple other reviews that had poor results; instead I focused on the first few reviews that gave it five stars. I’d give if “0” stars if I could. item not reviewed by moderator and published
Easy with tasty results. My family no longer wants store bought muffins! Thanks. item not reviewed by moderator and published
Haven't yet tried the recipe but to tabithageramita: check the date on your baking powder. Try baking the muffins again with fresh baking powder and you will most likely have much better results. item not reviewed by moderator and published
these baked up perfectly - it must have been the cake flour. But.... they were pretty tasteless. My usual recipe includes lemon peel and a dash of cinnamon. If those were added to this recipe, it would probably be great. item not reviewed by moderator and published
Perfect!! item not reviewed by moderator and published
My rating is a ZERO!!!! I tried this recipe two times. The first time was my fault...I used flour (not cake flour bc I didn't think there was a difference. Then I went to buy cake flour and made the recipe again, both times the muffins did NOT rise. I made topless muffins TWICE! HELP!!!!! item not reviewed by moderator and published
I made the ultimate baking mistake and didn't check my pantry before I started making these-- turns out, halfway through the assembly process, I found out I didn't have any vegetable oil OR yogurt. I ended up substituting grape seed oil and sour cream for the missing items (and I used frozen blueberries, not fresh. The batter tasted AMAZING-- which, I think, is a pretty good indicator of how the finished product will come out. Once the muffins were done, they were delicious! Light and fluffy, not too sweet, and perfectly moist. I don't even know if I'll go back and try it the original way, since my last-minute substitutions yielded such results. Yay for happy accidents! Anyway, only giving this a four out of five stars because, obviously, I didn't follow the recipe exactly. :o item not reviewed by moderator and published
box muffins are better. Very bland, kinda weird texture. Won't be making these muffins again. IF I were to make these again, ithink the recipe is better suited for a cake or a cobbler-type dessert. item not reviewed by moderator and published
I followed the recipe as written. Used vanilla Greek yogurt. Seems like they were moist enough the first day but a little dry the next day. They were ok, but not great. Will try other recipes. item not reviewed by moderator and published
yummy, but have never been a fan of blueberries item not reviewed by moderator and published
Wonderfull. Taste great. Great rise. No baking soda taste! (Maybe those people mistakenly measured incorrectly) I add pecans for an added bonus. Can use 3/4 cup sugar substitute and 1/4 cup sugar instead of 1 cup sugar. Can use fat free yogurt and egg substitute, too. Whatever you use, they taste devine. item not reviewed by moderator and published
Delicious muffins. Perhaps not as tasty as the recipe that called for 1 cup of butter, but very good. I used strained greek yogurt which I think has much less liquid. I was concerned that the batter was too thick but it worked out very well. Will make again and perhaps add oats and/or bananas. item not reviewed by moderator and published
These are amazing! The only variant I did was I used vanilla yogurt instead of plain. It's just what I had in the fridge. I did these with raspberries and blueberries. The blueberries were better only because there were no seeds, but this is divine. A must try!! item not reviewed by moderator and published
These muffins are phenomenal. I've made these with vanilla yogurt and frozen blueberries 3 different times now and they have turned out delicious every time. I love that they are not dry and cake-y. Some might find them a bit greasy once they cool but I don't find them that way. They barely last two days in my house. My one tip is to watch them the first time you make them because the time can vary a lot depending on your oven. item not reviewed by moderator and published
i make these muffins for everyone and i have never received a negative remark. this is the best blueberry muffin recipe i have come across and i have made many a muffin!! IM A BAKER!! item not reviewed by moderator and published
Delish!! The best blueberry muffins I've ever tasted! item not reviewed by moderator and published
Oh these were bad. Tasted cakey and like baking powder... a waste of fresh blueberries that were not complimented in any fashion. item not reviewed by moderator and published
I subbed 1/2 cup each of blueberry and strawberry greek yogurt for the plain yogurt and all-purpose flour for pastry flour. I also added 1/4 cup of milk because the batter looked very thick- even with the added milk this batter looked similar to drop biscuit dough. Please note the type of measurement used for the flour- you should actually weigh the flour. He supplied a weight measurement for the flour because measuring cups can result in inconsistent amounts of flour used. You can find inexpensive food scales anywhere- I bought a digital one in the kitchen area of Target for $10. I expected the muffins to become chewy due to the extra protein found in both greek yogurt and regular flour, but these came out perfectly! They were very moist and held together well but had a nice, fine crumb like a good muffin should. My only suggestion would be to add a wee bit more salt. I probably used 1/2 teaspoon of kosher salt- I'll up it a little more next time. item not reviewed by moderator and published
These Muffins were perfect. I loved them, absolutely loved them....and I usually hate blueberries. Thanks so much, Alton! item not reviewed by moderator and published
It's very testy and don't need to change anything. This is the muffin recepi that work perfectly for me. I tried a few recepis before and never worked for me. I'm not a good in baking at all so this is the best recepi I ever have\used. I feel so good when the muffin come out so good. Thank you so much for such an easy and excellence recepi you provided. I'm now enjoy baking and looking forward to try some more. item not reviewed by moderator and published
Very very tasty. Though they didn't rise. They were also dark under the minimum cooking time. I didn't use cake flour, I used unbleached flour and the measurement I wasn't sure of, as it called for 12 1/2 oz. of it. I assumed that 8oz was 1 cup dry and went from there. I used paper baking cups and couldn't wait to eat one. It was too hot and it stuck to the paper. I have to wait til they cool to see if it still sticks. I looked in other cookbooks to see what oZ. dry would measure to, but couldn't find any. I also ddn't have yogurt so I used sourcream. Alton, they were delicious, but could you put measurements in cups. How can I get the tops to rise? item not reviewed by moderator and published
Moist and good flavor! I was looking for a recipe which uses yogurt (I used greek yogurt). I used a high fiber oatmeal and unsalted butter crumble topping but it did not need it. This is the recipe I will use from now on. item not reviewed by moderator and published
ABSOLUTELY the BEST blueberry muffin! The inside was very moist and appearance was gorgeous. Taste of it was just perfect, so delicious! item not reviewed by moderator and published
I made some adjustments on the recipe. I used agave syrup for the sugar, and cut the flour with cornstarch. (8 oz flour/4 oz cornstarch). I added lemon flavoring. I also substituted agave sweetened whipped cream for the yogurt. The texture was a wonderful crumb, light and sooo delicious. item not reviewed by moderator and published
I didn't like the muffins, since they tasted like baking soda. I usually enjoy Elton's recipies so this came as a surprise to me.. To bad. Sorry to be the spoiler. I know Elton can be so much better. item not reviewed by moderator and published
I LOVE these! I had to use soy yogurt becuase I have a little one who can't have lactose, (I used vanilla flavor soy yogurt) and these were the best! We all love them. I reall think the cake flour makes a huge difference. The only other change I made was that I did not have fresh blueberries so I used frozen but they were fantastic just the same! Found they cooked a bit quicker than the recipe said. I did about 19 minutes. So good, try them! item not reviewed by moderator and published
Deliciouso, Really tasty muffins. I think since they had more of a cake taste, I will use the batter to make a blueberry cake in a tube pan instead. Very easy recipe! item not reviewed by moderator and published
Best muffin I've ever made! I think it really has to do with the cake flour. My muffins always are a little dry and tough and these were moist and fluffy and just perfect. Mine were done 10 minutes before the 25 min. mark. They were browning quickly and I didn't want them to burn so I did the toothpick test and they were done. So watch that. Going to try this recipe but with bananas next time...just going to chop and replace the blueberries...we'll see...UPDATE: Did this recipe with bananas, wonderful! I only used half yogurt (i've been using vanilla flavored and mashed a banana to equal 1/2 C. then diced a cup of banana and tossed with the flour and added a half cup of walnuts. Best banana muffins ever! Oh and for those that had problems with flat tops or uneven tops you should watch the video from this show...there is a reason for that and its not the recipe. item not reviewed by moderator and published
Personally, I loved this recipe! The cake flour made these muffins fluffy. My friends were very impressed! item not reviewed by moderator and published
I always modify every recipe - more for baking as I have food sensitivities and just know what I like. This recipe was the first blueberry muffin recipe that turned out perfect. My modifications include: I used 1 cup all purpose flour, 3/4 cup oat flour and 1/4 ground flax, I used 1/4 cup applesauce and 1/4 cup oil, used soy milk instead of yogurt as I had none and did not add extra blueberries on top. they were delicious and my kids attacked them at lunch today. item not reviewed by moderator and published
I love a good blueberry muffin, and have been looking for the definitive recipe for years. I'm looking for something rich and flavorful, with a good crumb and a crusty muffin top. I followed this recipe exactly, using 2-1/4 (12.5 oz) cups of cake flour. While my appreciative co-workers descended on the muffins like starving coyotes, I wasn’t as proud of the muffins as I’d like to have been. The muffins' texture was a bit too fine and spongy for my tastes, and the tops so soft I couldn’t break them off in one piece. Lastly, their flavor was good, but not satisfying. My search for the perfect blueberry muffin continues. item not reviewed by moderator and published
Problems are lack of flavor, poor top shape - not a nice crown but flat/spread, and tops too smooth/soft. My latest are blueberry/cranberry, but these changes should work generally: Melted butter instead of oil, swap 1/2 c of sugar with 1/2 c packed dark brown sugar, increase salt to 1/2 tsp, add 1/2 tsp vanilla ext., 1/2 tsp nutmeg, and 1 tbsp orange zest, and replace 1/4 c of the yogurt with sour cream. For texture &amp; crown add an egg, use 1 tbsp bp, and no bs, and sprinkle tops with sugar before baking. Do not powder berries for top. 3-5 berries per top is good. For texas muffins, ~1/2 c batter/well, and bake at 400 for 12 min, then drop to 380 for 15. Perfect! item not reviewed by moderator and published
I have NEVER been able to make a muffin with satisfactory flavor and texture. These muffins are FANTASTIC!!!! As it is November and I am a frugal New Englander, I used some frozen mixed berries (strawberry, blueberry, raspberry, blackberry)that I had on hand. Still, I was rewarded with a moist, tender cake with berries evenly disbursed throughout. I think I'll have another :) item not reviewed by moderator and published
This is a great easy recipe. I used nonfat greek yogurt and substituted 1/2 a cup of whole wheat flour to make the recipe a little healthier and they tasted great! I also added a little bit of lemon zest for some zing. Alton's recipes are always simple and delicious:) item not reviewed by moderator and published
I really did like these muffins. My girls did love them. I was looking for a softer muffin. They have good texture even though mine were a little dry but I think it was because I didn't use enough yogurt. The batter is really thick which helps the berries stay in the middle in addition to flour on them. I used strawberries, raspberries, blackberries, and blueberries and it was wonderful to have the mix. Good recipe but next time I will substitute some of the cake flour for all purpose and add more yogurt than I did this batch. item not reviewed by moderator and published
Probably the best muffin I've ever eaten, and definitely the best muffin I've ever made. I followed the recipe pretty much exactly as written, tho I did use approx 1.5 c all-purpose flour, since I had nothing to measure 12.5 oz with. I used muffin cups in my pan, which made cleanup super easy. I've noticed other reviewers say they used 2 c four, which I will try next time, because my muffin tops were a little flat - but who cares, they're utterly delicious! Unless you're entering these in a contest, a little bit of a flat top won't matter a bit. Moist and perfect. I'll be making these regularly from now on! Way to go Alton :) item not reviewed by moderator and published
OK--So we have a friend who has several blueberry bushes on his property and he gave us 10 quarts of blueberries this year! Since I love blueberry muffins I've been trying to find a good recipe ever since to make some. After 3 failed attempts I didn't just find a good recipe--I found the BEST recipe! I did use 2 cups of all-purpose flour as I don't have cake flour on hand, mixed All of the blueberries into the batter, used baking cups in the muffin tins, and sprinkled the top with sugar crystals. I do recommend watching them the last few minutes as they could get too brown if left in the oven the full 25 minutes. The tops of the muffins had a nice crunch to them while the insides were nice and moist. YUM!!! Thanks, Chuck, for the blueberries...Thanks, Alton, for an AWESOME recipe!!! item not reviewed by moderator and published
These muffins are *not sweet*. They're sweetened, yes, but if you're looking for those cupcake-like store muffins, you'll be very disappointed. The recipe is very simple, they cook in a snap, and they're excellent and delicious breakfast muffins. Just perfect about 20 minutes from the oven. I didn't have a 20 ice cream scoop (which is guess is about 1/4 cup??) but I had a 40. I made regular sized muffins, and some large "Texas" size muffins using three 40-size scoops. I've made them twice this week, so far! item not reviewed by moderator and published
I am enjoying one as I type this. :- I used olive oil b/c that's what I had and I added lemon zest &amp; some freshly squeezed lemon juice to mine. This hit the spot! Once again, thank you, Alton!! item not reviewed by moderator and published
I loved these muffins then I decided to buy Blueberry Yogurt and they were even better! I also did the same thing and used the recipe to make Strawberry Muffins. item not reviewed by moderator and published
My hubby and I loved them so moist thanks to the yogurt item not reviewed by moderator and published
my 4 year old loves blueberry muffins...and we usually buy them at wholefood, but $1.79/muffin is quite expensive so we dont buy them often. I've tried other recipes and they just weren't as good as the one from the store. I just made a batch of AB's recipe and got rave reviews from my lillte blueberry muffin coinnoiseur. "These are better than the store mommy" is what is she said with a mouthful..lol I didn't have cake flour on hand so I used 2 cups of unbleached flour and I only had light olive oil so i used that instead of the vegetable oil. They were still absolutely moist and delicious. Heading to the market to get more blueberries. I'm also going to try using different flavors. Thanks Alton for another great recipe! item not reviewed by moderator and published
this is the best homade muffin item not reviewed by moderator and published
When baking, you get better results when you weight your ingredients. Especially flour, and it can compact very easily in the measuring cup. item not reviewed by moderator and published

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Comfort Food: Desserts