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Alton Brown’s Blueberry Muffins

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Hello!

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.

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Alton Brown's Blueberry Muffins
Author: 
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.
Ingredients
  • 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
Instructions
  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.

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Day 11: Pumpkin Bread

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Welcome To Day 11 Of Baking With Pumpkin!

Last night was the Navy Ball. I was looking forward to it, then I also was not. I often feel like these types of events are so stuffy and hot and normally kind of dull. Thankfully last night was nothing like last year. It was an amazing time all around. Had so much fun..maybe a little too much fun. I am also pretty sure I drank way too much Vodka & Whiskey!

Today was a slow going day, more like a recovery day. I had a lot of fun with my husband dancing and laughing and with my friends. It was much needed.

So let’s talk about pumpkin bread. The recipes out there are a dime a dozen and often you just either have to jump in and try one or use an old faithful, tried & true recipe. I have to say, I’ve been using whatever recipe my mother has for years.

Once in a while I try a new recipe and almost all of them fell flat somewhere. Lacking this or that. I have even tried a few yeast pumpkin breads and they were horrible,lol.

Let’s now talk about Alton Brown. He is one of my very favorite people out there and I often seek out his recipes these days. I am usually pleased, especially when it comes to baking with his recipes. I was going to just bake my usual recipe and call it good but decided to change it up a bit and hope it did not fail.

I did modify the recipe a bit. I thought there was not enough spices in the recipe and I decided to switch some of the white sugar to brown sugar. The recipe will show how I made it, with my changes. It really came out very delicious and I am happy.

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Pumpkin Bread
Author: 
Recipe type: Side
 
Ingredients
  • 2 Cups All-Purpose Flour
  • 2 Teaspoons Cinnamon
  • ½ Teaspoon Nutmeg
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 Teaspoon Baking Soda
  • ¼ Teaspoon Baking Powder
  • ½ Teaspoon Salt
  • 1 Cup Sugar
  • ½ Cup Brown Sugar
  • ¾ Cup Vegetable Oil
  • 3 Large Eggs
  • 1 Teaspoon Vanilla Extract
  • 1- 29 Ounce Can Pumpkin Puree
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Sift the flour, cinnamon, baking soda, baking powder, salt, nutmeg, pumpkin pie spice together.
  3. In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
  4. Bake for about 1 hour and 15 minutes, maybe longer. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.
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