Alton Brown's Blueberry Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 Muffins
Watch muffins after 10 minute mark. If they look to be baking to quickly on the tops, turn oven down to 350 F.
  • 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
  1. Preheat oven to 380 degrees F.
  2. In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
  3. 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.
  4. 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.
Recipe by I'm At Home Baking! at