Alton Brown’s Blueberry Muffins

I got this recipe from Alton Brown but changed a few things to suit my situation. I reduced the flour, because I wanted only 12 muffins. I also reduced the baking soda (I thought it was too much) and I didn’t care much for the tops…. The muffins are so good….if you want to know how good they are, make them yourself. ENJOY!

Whisk or sift the flour, baking powder, baking soda, and salt into a mixing bowl. Make a well in the centre.

In another bowl, whisk together the sugar, oil, egg, egg yolk and yoghurt until blended and smooth. Pour this mixture into the well and stir gently until just combined. (do not over-mix).

Gently fold in the blueberries.Spoon the batter evenly into the prepared muffin cases. (you will have 9-12 depending on size). Plop the saved blueberries on top of each muffin and bake 25-30 minutes or until golden and a toothpick inserted in the centre comes out clean

Alton Brown's Blueberry Muffins

Preparation time: 10 minutes. Baking time: 25-29 minutes; Makes: 9-12 depending on size

Ingredients

  • 250g (2 cups, 9oz) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoons baking soda
  • ½ teaspoon kosher salt
  • 125g (½ cup + 2 tablespoons, 4.5oz) sugar
  • ½  cup vegetable oil
  • 1 large egg
  • 1 large yolk
  • ¾ cup plain yoghurt
  • 170g (6oz) fresh blueberries (save a handful to plop on top)

Instructions

  1. Line a 12-hole muffin pan (tin) with paper cases. Preheat the oven to 360ºF (180ºC) convection or 375ºF (190ºC) regular oven.
  2. Whisk or sift the flour, baking powder, baking soda, and salt into a mixing bowl. Make a well in the centre.
  3. In another bowl, whisk together the sugar, oil, egg, egg yolk and yoghurt until blended and smooth. Pour this mixture into the well and stir gently until just combined. (do not over-mix). Gently fold in the blueberries.
  4. Spoon the batter evenly into the prepared muffin cases. (you will have 9-12 depending on size). Plop the saved blueberries on top of each muffin and bake 25-30 minutes or until golden and a toothpick inserted in the centre comes out clean.
  5. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

Points to Note

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked muffins 360ºF (180ºC) convection for 25 minutes.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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