Blueberry Muffins

cake flour

baking soda

baking powder

salt

sugar

vegetable oil

yogurt

blueberries

Vegetable spray,

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.

These came out perfect.  I think the problems people encountered were because the may have had dark or non stick pans.  If that’s what you have, then you have to reduce the temp by 25 degreees and cook a little longer.  These muffins are not super sweet like the box mix.  They are how old fashioned muffins are supposed to taste. 

Absolutely delicious! I added a crumb topping from Alton’s Blueberry Buckle to 1/2 of the muffins, and thought it added extra flavor and crunch. Great recipe. 

Great recipe!  I used greek yogurt and regular all purpose flour because that's what I had on hand.  Added a tsp of vanilla per another comment -- not sure the vanilla is really required.  Great overall taste. Fresh over boxed any day!! I don't think I'll ever go back to a boxed mix. 

Did it..tested and loved..will do it again..thank you..♥

Amazing recipe! I made these both according to recipe and again with slight changes. I found if you use all purpose flour and stir the dry ingredients with a fork while fluffing it and use defrosted frozen blueberries, the muffins rise alot more and have a sweeter taste. (Note: I shook the cup i used to put the flour in the bowl for weighing instead of just dumping it in so it wasn't packed.) With my oven I put them in for 22:30 minutes and they came out perfect. They looked like they came from a bakery, had a golden crispy exterior, and a sweet moist interior. Very happy with the results all in all

I have tried MANY blueberry muffin recipes and this is the best. 

A great recipe, very light. I increased the blueberries to 2 cups, and added the zest of a lemon, and a tbsp of lemon juice. Also only made 8 muffins. Fantastic!

These are delicious, but the baking instructions do seem to be too high a temp for many ovens / pans. I used all-purpose flour and lactose-free yogurt and baked these in paper muffin cups but otherwise followed the recipe. Like others, my muffins were already browned at 10 min, so I dropped the temp to 350, tented with foil to avoid burning, and baked for a total of 25 min. Turned out very well...I may try 375 next time I make these to see if it slows the browning.

https://www.foodnetwork.com/videos/altons-blueberry-muffins-0170349

Alton explains the process -- the Method -- behind his blueberry muffins.

blueberry muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 50 minutes

Servings: 12

Cost: $2.17 /serving

Author : Alton Brown

Ingredients

Instructions

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