Blueberry Muffins

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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.

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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.

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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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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.

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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.

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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!

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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.

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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!

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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!

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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.