Best Blueberry Muffins à La Alton Brown Good Eats On Food Net Recipes
BLUEBERRY MUFFINS à LA ALTON BROWN (GOOD EATS ON FOOD NET
We tried this recipe because I was craving having blueberry streusel scones (# 244646) again. However, I am trying to cut down on my saturated fat and cholesterol, so we looked for something to fill that baked goods craving without blowing my daily saturated fat limit, and Alton Brown is often a decent place to start. We used whole wheat pastry flour with some flax meal thrown in for good measure, frozen blueberries allowed to thaw slightly, and a silicon muffin tin. They were somehow dense and light at the same time, and had an interesting buttermilk note (we assume from the yogurt). Also, Alton says muffins are really more like pancakes than cupcakes!
Provided by Chellerystick
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 380 degrees F.
- Whisk together "wet" ingredients: sugar, oil, egg and yogurt.
- Sift together "dry" ingredients: flour, baking soda, baking powder, and salt.
- Toss blueberries with 1 T. of dry mix.
- Add wet ingredients to the remaining dry ingredients.
- Stir mixture for a count of 10. (Do not overstir.).
- Add 1 cup blueberries to batter and stir 3 times. (Do not overstir.).
- Spray or line muffin tins and add batter (e.g. with #20 scoop).
- Press remaining berries lightly into tops of muffins.
- Put in oven and raise temp to 400.
- Bake 20 to 25 minutes; rotate at midpoint.
- Remove and invert onto towel to cool.
Nutrition Facts : Calories 287.8, Fat 10.5, SaturatedFat 1.8, Cholesterol 20.3, Sodium 205.7, Carbohydrate 45, Fiber 1, Sugar 19.5, Protein 3.9
THE BEST BLUEBERRY MUFFINS
The problem with most blueberry muffins is there are never enough blueberries. But for the batter to support the weight and moisture of the berries, it needs to have an airier texture than most dump-and-stir muffin recipes. So, we creamed the butter for that extra lift and to prevent the blueberries from making the batter gummy. We also added buttermilk and sour cream for richness and tang and to help tenderize the crumb. Lemon zest adds brightness and sprinkling raw sugar before baking give a nice crunch to the muffin tops.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
- Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
- Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
- With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
- Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
- Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.
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