Chaz (cvillette) wrote,
Chaz
cvillette

  • Mood:
  • Music:

This is my blueberry muffin recipe. There are many like it, but this one is mine.

Excellent though leahbobet's sour cream blueberry muffins of death are, sometimes you want something a little bit lighter.

Like this.

It's modeled after Alton Brown's blueberry muffin recipe, but of course I couldn't leave well enough alone.

Blueberry muffins:

9 ounces white flour
3.5 ounces whole wheat flour (I use the King Arthur white wheat flour)
1 teaspoon baking soda
2 teaspoons baking powder 
.5 teaspoon kosher salt
1 cup loosely packed dark brown sugar 
1 stick butter, melted
1 egg
1 cup whole milk plain yogurt. (You could probably use vanilla, too)
2 cups fresh or fresh-frozen blueberries 
1 tsp vanilla extract
4 or 5 grates of fresh nutmeg
.25 tsp ground cardamom

Additional butter, to grease the muffin tin

Preheat your oven to 380 degrees F and prep your muffin tin.

Put the flour, baking soda, baking powder, and salt in your flour sifter (or whatever you use as a flour sifter), and sift it into a bowl.

In another bowl, combine the sugar, butter, egg, yogurt, and spices. I don't actually mix them, just kind of slop them together. However, make sure the butter has cooled before you get it anywhere near that egg!

Pour this mess into the bowl with the dry ingredients and mix it all together lightly (Ten or fifteen turns of the spoon is all). Do not try to get it completely homogenized: all you'll do is make the muffins tough. Add the blueberries and mix those in lightly.

Divide the mixture into one 12-muffin or two 6-muffin tins. Turn up the oven temperature to 400 degrees and place the muffins in the oven.

Bake for ten minutes. Come back, rotate the tins, and go away for another ten minutes. The muffins might be done at this point, or they may take another five minutes, dependent upon your oven.

Remove from tin, cool, and store in something airtight for 2-3 days (yeah, right).

Failure modes: Overmixing the muffins will make them tough, with huge air holes in them. Too much fluid (really, they should seem like very sticky cookie dough) will make the blueberries all sink to the bottom. Not greasing the tin will make them stick. Leaving them in the oven too long or cooking them too hot will make them burn...


...guess what I brought in to work this morning?



Tags: recipes
Subscribe
  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your reply will be screened

  • 73 comments