I try to make a habit of going back from time-to-time to retry my recipes from the past, and recently I decided to pit my two blueberry muffin recipes against each other. The recipe from my second book, I’m Just Here For The Food, was designed to be kind of course and — forgive the badly overexposed adjective — rustic, and the one from Good Eats was formulated to be softer and more cupcake like. And I decided I didn’t like either of them. But a hybrid is just right. Oh, and I upped the portion, not because we need bigger muffins, but because everybody likes a muffin top.
Top Heavy Blueberry Muffins
- 22 ounces all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 8 ounces sugar
- 1 cup vegetable oil
- 2 large eggs
- 2 large egg yolks
- 16 ounces plain whole fat yogurt
- 1 tablespoon orange zest
- 12 ounces fresh blueberries
- 2 tablespoons demerera sugar
- Heat the oven to 375 degrees F and coat a standard 12-cup muffin pan (and one small oven safe ramekin) with non-stick spray.
- Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl. In second bowl whisk together the sugar, oil, eggs, yolks, yogurt and orange zest until smooth.
- Make a crater in the middle of the dry ingredients and pour the wet ingredients into it. Stir with a rubber spatula until just barely combined. Resist the urge to over-mix – there should be a some lumps of flour in the batter
- Fold in the blueberries, mixing just to combine.
- Drop about a cup of batter in each of the muffin tin’s wells. Whatever’s left over can be dropped into the prepared ramekin. The cups should be quite full.
- Sprinkle the muffins with the demerera sugar and bake for 25 to 30 minutes, or until a toothpick inserted into the bottom of a muffin comes out clean.
- Remove from oven and turn out, upside down, onto a clean tea towel to cool completely. This step is key in preventing mushy muffin bottoms, which nobody and I do mean nobody likes.
- Serve immediately or store in an airtight container for up to a week (or until they taste gross, smell bad, or grow fur).
The main reason for placing so much batter in each hole is to produce enough rise and spread for a proper muffin top.