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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.3 261
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
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

This recipe is featured in:

Comfort Food: Desserts