/> a mother's heart » Blog Archive » Alton Brown’s Blueberry Muffins

oven: 380F

12 1/2 oz. flour (yes, you’ll have to weigh it)
1 t. baking soda
2 t. baking powder
Heavy pinch salt

____________________mix in a bowl with a whisk

1 c. sugar
1/2 c. vegetable oil (I prefer coconut oil)
1 egg
1 cup yogurt or 1 c. buttermilk (if you don’t have either, use 1 c. milk + 1 T. vinegar or lemon juice)

__________________mix in a separate bowl with a whisk

1 1/2 cups fresh blueberries

*reserve 1 T. of dry ingredients to toss with the blueberries. Set aside.

Mix wet and dry ingredients gently with the folding method 10 times ONLY. Add 1 c. of blueberries and stir 3 more times ONLY. Batter will be lumpy! Walk away! Reserve 1/2 c. of blueberries that have been tossed with dry ingredients.
Using an 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 400F.

Bake for 20 to 25 minutes. 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. As if they’ll last that long!.

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    thanks for the ingredients and good directions