Cooking for a Picky Eater's Blog

Blueberry Muffins

Posted on: June 13, 2010

Blueberry muffins (frozen)This is the first time that I’ve ever made muffins from scratch (no box or mix or anything) and I think they turned out pretty well. I used Alton Brown’s recipe from Food Network and made two different batches. The first batch, I used some frozen blueberries that I’ve had in the freezer for a while. I also way over-filled the cupcake wrappers so they expanded way over the edge of the pan. The frozen blueberries were a bit watery, even though I had tried to warm them up a bit and get some of the excess water off.

For my second batch of muffins, I used fresh blueberries and I only filled the wrappers about 2/3 of the way full so that they would be a much more manageable size. This also means that I have some leftover batter so that I can make some more muffins as soon as I buy some more wrappers! I guess this will be an exercise in seeing if muffin batter can stay in the fridge overnight and still be good to go for the next day! Here’s the second batch, complete with the extra raw sugar that I added to the top of them. I think that it makes them look all pretty 🙂 Blueberry Muffins (fresh)I didn’t actually get a chance to try one of the muffins from the fresh blueberry batch since they went to a friend, but I’ll ask how they turned out!

I’m definitely going to have to make some more muffins soon because I love how easy they are! And after making them from a recipe instead of a box, they really were not that difficult! I’m definitely going to have to make some cranberry muffins in the fall when we have fresh cranberries in the store.

Alton Brown’s recipe for Blueberry Muffins from the Food Network:

12.5 oz cake flour

1 tsp baking soda

2 tsps baking powder

Heavy pinch of salt

1 cup sugar

1/2 cup vegetable oil

1 egg

1 cup of yogurt

1.5 cups blueberries


Preheat oven to 380 degrees F.

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.


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