I am sorry. Military life really throws things at you sometimes and well, that recently happened and there are some changes coming, some have happened and few are about to. BUT, I will bake on!
Everyone enjoying fall? Or do you live in another country or possibly live somewhere like I do, Hawaii..where it’s hot all year round?
It has been very toasty here. I keep reading all my friends & family statuses on Facebook, talking about cool and crisp weather, changing leaves…and I’m all like: “I’m melting”.
Do you have any fresh blueberries or maybe have you frozen them and wondering what to do with them? Blueberry muffins of course. Now I have made a few blueberry muffins in my time and I have posted one since starting this blog. You should check it out as well HERE.
Let’s talk Alton Brown for just a second. I used to watch Good Eats and fell in love with his culinary genius. I own several of his books and well of course I watch his shows on Food Network and am always dabbling in his recipes.
These muffins smell amazing, they are delicious and all around yummy. I did find that I had to adjust the oven temperature after the first 10 minutes of baking though. 400 degrees will burn these quite quickly, at least in my oven anyways. I ended up turning it down to 350 after those first 10 minutes and they came out perfectly.
- 12½ Ounces Cake Flour or 2 Cups
- 1 Teaspoon Baking Soda
- 2 Teaspoons Baking Powder
- Salt is optional, a heavy pinch if desired
- 1 Cup Sugar
- ½ Cup Vegetable Oil
- 1 Egg
- 1 Cup Yogurt
- 2 Teaspoons Vanilla Extract
- 1½ cups Fresh or Frozen Blueberries
- Vegetable spray, for the muffin tins
- 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, vanilla 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 ½ cup of blueberries.
- Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining ½ 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.