Over the Top Blueberry Muffins

Over the Top Blueberry Muffins


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
Yields 13
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Ingredients
  1. 22 ounces all-purpose flour
  2. 4 teaspoons baking powder
  3. 2 teaspoons baking soda
  4. 1 teaspoon kosher salt
  5. 8 ounces sugar
  6. 1 cup vegetable oil
  7. 2 large eggs
  8. 2 large egg yolks
  9. 16 ounces plain whole fat yogurt
  10. 1 tablespoon orange zest
  11. 12 ounces fresh blueberries
  12. 2 tablespoons demerera sugar
Instructions
  1. 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.
  2. 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.
  3. 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
  4. Fold in the blueberries, mixing just to combine.
  5. 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.
  6. 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.
  7. 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.
  8. Serve immediately or store in an airtight container for up to a week (or until they taste gross, smell bad, or grow fur).
Notes
  1. The main reason for placing so much batter in each hole is to produce enough rise and spread for a proper muffin top.
ALTON BROWN https://altonbrown.com/
Alton Brown's Blueberry Muffins Recipe

Alton Brown’s Blueberry Muffins Recipe

93 Comments

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  1. 1
    Karen

    These did not come out at all as I expected and hoped. I’m not sure if I did something wrong. Mine smell more like a pretzel. The top was very dark. They taste ok but not great.

  2. 2
    Judith Heher

    Hmm… My batter was more like biscuit dough than batter. Is that because I used greek yogurt? I ended up with 24 muffins that are still quite yummy and done in 20 minutes.

  3. 3
    SparkyMom

    I don’t know how they got the picture to show so many blueberries in the muffins. I more than doubled the amount of berries and my muffins still didn’t look very blueberry-ish. It also made 12 large muffins, 24 mini muffins and one ramekin muffin from the recipe, although that could be due to the extra blueberries. The addition of the orange was excellent and the muffins were very moist.

  4. 5
    Devon

    Anyway to fix it if I used Greek yogurt instead of regular? The store I went to only had Greek yogurt and I didn’t realize I messed up until the batter turned out too thick!

  5. 8
    Jo

    I’m going to bet that most people that said the batter was too thick actually used greek yogurt instead of regular. That will mess with the finished product too, because it’s higher in protein. I made these as the recipe states except I added an extra ounce of sugar and a splash of vanilla and they came out close to perfect. Liking a sweeter muffin, next time I’ll add two extra ounces of sugar. I didn’t fill the cups all the way to the top because I’m not really concerned with a defined muffin top and they were perfectly muffin-shaped.

  6. 9
    Lizthebaker

    Great recipe. Great texture. I made 6 small loaves 5.5×3.5 at 375° for 15 min, 350° for 25 min. Use a really big bowl. I used 5 c sifted AP flour, 2 c low fat reg yogurt, zest of 1 navel plus it’s juice squeezed. Added 1/2 teaspoon vanilla. Used 1 bag cranberries (instead of berries) picked through, rinsed, blotted and doused with flour.

  7. 10
    Terry

    Based on a number of previous comments, increased sugar to 9.5 oz and also used chobani vanilla yogurt. The muffin batter was perfect sweetness for myself and my wife. Didn’t have an orange, so put in 2 T Grand Mariner, which wasn’t enough unfortunately – didn’t really get any orange flavor. With that said, these were the best Blueberry Muffins we’ve ever had. Can’t wait to do them again with some orange zest.

  8. 11
    Jen

    I have school age kids so these got turned into mini muffins. Added a couple tbsp of honey and used half white whole wheat flour and a couple tbsp whole milk (just my way of trying to make up for the whole wheat flour, I’m sure there’s a more appropriate add). Used coconut oil cooking spray and I made exactly 60 minis. 48 were “proper muffin tops”! First dozen were a test run for baking time and cup fullness. They popped right out. Great recipe. Super easy. Also, for those asking/wondering, I used the frozen remains of my 20lb box of MI blueberries. No thawing, just weighed and tossed them right in. Came out perfect. Thanks for all your comments/suggestions on baking time/temp!

  9. 12
    Jan

    I made these twice and they bombed out both times. The first time was my fault because I didn’t realize my yogurt was 0%fat and as a result, the batter was so stiff it broke the handle on my spatula. The second batch I made sure I had the correct ingredients and followed the recipe exactly. The batter was still much thicker than I expected but I went ahead and baked them only to throw them out when they came out of the oven. Did not care for the taste or texture.

    • 14
      Pablo

      hard to say without looking. did you overdue the wet ingredients? are you at a high altitude? did you overmix the batter, which would release a lot of the gas from the baking powder?

  10. 17
    Nicki

    They’re definitely not as sweet as i’d like, but texture is good. Mine connected to each other, the tops got almost burnt and the center wasn’t fully cooked. I covered the pan with foil and gave it another 5 minutes. The insides were fully done but upon turning them over, they just broke into tops and bottoms, or refused to come out of the pan. Not as single muffin came out as a muffin. 🙁

  11. 18
    Kathy

    Did you know that when my sister and I gain weight we call the pouch (Fat tummy squeezrd by the jeans) our Muffin Top. I’m sure its not original, but its ours.

  12. 19
    Aaron C

    In leu of Demerera sugar, I looked up what that is (hail the internet), and at my local grocer found Turbinado Sugar, which the box described exactly the same. Large crystal, molasses flavor, so I went ahead and used this. Worked out fine. I am in the midwest so maybe this Turbinado will be available in some of your locales.
    Very similar looking was Agave In The Raw but I didn’t look any closer at that.

  13. 20
    Samantha A

    I made these today and they are marvelous! Not as sweet as I expected (a plus in my books) and so light and fluffy. I didn’t fill the cups as full but still ended up with delicious crunchy edges. On to blueberry buckle!

  14. 21
    E

    Anyone else have issues with the amount of batter (1 cup) in each muffin cup? Ended up flowing over…luckily, I had a cookie sheet underneath!

  15. 22
    camille

    My greek yogurt is super thick and I had to add some buttermilk I had on hand. i halfed the recipe and it still turned out . Currently in the oven…

  16. 23
    Stacy

    I admit up front, I had to make adjustments to be gluten and corn free. My batter was thick enough to call dough. I have no idea how one fits a whole cup of muffin “batter” into a regular muffin tin. I didn’t get a 1/2 cup in before it was over the top of the well. I scooped the rest of the dough out on a sheet pan, and called them scones.

    • 26
      Gary A Kelley

      Typically, fluid ounces are to be used whenever you’re using fluids as the name suggests. Otherwise you use the other.

  17. 27
    Stephanie McMurry

    Made these several times. I highly recommend taking these to work to kiss up to the boss or to any work meeting where you need to shine. This recipe makes a lot of muffins and they freeze very well, just wrap them up good to avoid freezer burn. Take one out each morning and eat with your coffee and you can’t help but have a great day!

  18. 28
    Shalina Penetrante

    Thank you thank you thank you Mr. Brown for sharing this recipe! I followed it to the letter (except for the demerera sugar, which I can’t find locally) and it turned out GREAT. I posted the batch I baked on social media and got positive comments just by how the muffins looked! Looking forward to more recipes from your lethal culinary arsenal 🙂

  19. 29
    Kristin

    I will be making this for a third time now. From the beginning, I added more heavy whipping cream (it was all I had at that moment) and although I ended up making 24 muffins and half a loaf pan, they turned out fantastic! Second time, I used half AP and half whole wheat flours, and again more liquid (milk this time, a touch dry from the first batch), ended up producing the same amount as the first. Today I will do the same as the second time, instead use whipping cream, and I plan on using one muffin tin and two mini loaf silicone molds for the rest.

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