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Course: Breakfast
Keyword: Baking, Blueberry Muffins, Breakfast, Brunch

Blueberry Muffins

ACTIVE TIME: 15 minutes
TOTAL TIME: 50 minutes
Yield: 12 muffins
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  • 12 1/2 ounces cake flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 cup yogurt
  • 1 1/2 cups fresh blueberries
ACTIVE TIME: 15 minutes
TOTAL TIME: 50 minutes
Yield: 12 muffins

Procedure

  • Move an oven rack the center of the oven and heat to 350ºF. Spray a 12-cup muffin tin with nonstick spray and set aside.
  • 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 wet ingredients to the dry and stir just until combined, 10 to 12 times. Add 1 cup of the blueberries to the mixture and stir 3 more times.
  • Add about 1/4 cup of the mixture to each muffin cup using a disher. Sprinkle the remaining 1/2 cup of berries on top of each muffin and press down lightly. Bake until a toothpick inserted into the middle of a muffin comes out clean or the internal temperature reaches 210ºF, 25 to 30 minutes. Rotate the pan halfway through baking. Remove from oven to a wire rack to cool completely. Serve immediately or store in an airtight container for 2 to 3 days.
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