3 Videos | Photo: Blueberry Muffins Recipe
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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By BailiasCakes
Springfield, IL
on May 20, 2012
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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.
By kylesong
on May 06, 2012
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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.
By cooking at 6,00...
on May 03, 2012
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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.
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