Blueberry Muffins

Recipe courtesy Alton Brown

Show: Good EatsEpisode: The Muffin Man

Rated: 4 stars out of 5Rate itRead users' reviews (153)

RECIPE
COMMENTS & REVIEWS(153)

Cook Time:
25 min
Level:
Easy
Yield:
12 muffins

Times:

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

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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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Comments & Reviews

recipe Blueberry Muffins
CHRISTINE Deerfield, IL 02-06-2010
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A little bland but otherwise fine
Rated: 3 stars out of 5

I wanted a recipe that used oil because I ran out of butter so I tried this. I did weigh my all purpose flour on a postal... scale and 1 cup all purpose flour weighed 4.3 oz - this comes out to almost 3 cups flour! The air is dry here because of winter but I would use 2 1/2 cups next time. I used 1/2 tsp salt, 2 tsp vanilla, pinch nutmeg and my family said they were bland. The batter was also very thick and tops are cobbled looking (like a free form biscuit or scone). I will make it again if I want to use oil instead of butter but add more flavorings. Read more
recipe Blueberry Muffins
carolyn alexandria, VA 02-06-2010
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easy recipe
Rated: 4 stars out of 5

I made these muffins with 1.5 cups whole wheat unbleached flour, Splenda, Greek blueberry non-fat yogurt, fresh blueberries... and fresh strawberries (I only had one cup of blueberries availble). I did not reserve 1/4 cup of the flour and berries to put on top of the muffins, I combined it all together. AND, I didn't have muffin tins so I used my small individual bundt cake pan. The muffins were moist and not overly sweet, they were great! Wil make them again for the next snowstorm. I live in a suburb of Washington, d.c., and it is the blizzard of 2010, started yesterday and continues until tonight. thought that while I still have power baking would be fun for breakfast ; ) CarolynRead more
recipe Blueberry Muffins
erin Bethesda, MD 02-03-2010
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if your muffins are falling flat
Rated: 4 stars out of 5

For the folks having issues with the muffins falling or flattening, check the expiration date of your baking powder. If it... is expired, that is probably why. Tip from a chef-friend of mine and has improved my baking tons!Read more
recipe Blueberry Muffins
Megan Denver, CO 01-25-2010
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Bland and didn't rise
Rated: 2 stars out of 5

I used this recipe for mini-muffins.
recipe Blueberry Muffins
Jen Oakland, CA 01-22-2010
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perfect texture, light on taste. More berries maybe?
Rated: 4 stars out of 5

I made half a recipe, 6 muffins, by using half the amount of each ingredient listed. The batter was thick, but the muffins... came out light and fluffy! I used vanilla yogurt instead of plain, and even with my delicious (frozen) organic blueberries, they were a little low on taste. They were the perfect texture however, so next time I'll just use more blueberries!!! Read more
recipe Blueberry Muffins
Pam Morrisville, NC 01-09-2010
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Nice taste and moisture but texture issues
Rated: 4 stars out of 5

I used 1.5 cups of cake flour and the batch perfectly filled up 12 muffins. The batter comes out thick and sticky. The... muffins tasted fine. I did find it to be a little too much oil, even though I used slightly less than the recipe called for. The muffins were very easy to come out of the pan, but just seemed a little oily especially the next day. This didn't affect the taste just the texture. They were also extremely moist however, and I used thick greek yogurt since that was what I had on hand. The blueberries really add all the flavor here, so make sure you have nice fresh blueberries preferably in season.Read more