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
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harmonee bounds
[email protected]These muffins are a great way to start your day.
Pops idio
[email protected]These muffins are the perfect comfort food. They are always a hit at my house.
Heidi Pineda
[email protected]I'm allergic to blueberries, so I used raspberries instead. They were delicious!
M Ali husen
[email protected]These muffins are so versatile. You can eat them for breakfast, lunch, or dinner.
Misses Anta
[email protected]I love that these muffins are made with whole wheat flour. It makes them a bit healthier.
Skortdan
[email protected]These muffins are a great way to use up leftover blueberries.
Md. Kabir
[email protected]I added a teaspoon of cinnamon to the batter. It gave the muffins a nice warm flavor.
Janine Moses
[email protected]I didn't have any sour cream, so I used yogurt instead. The muffins still turned out great!
Faheem Official
[email protected]These muffins are too sweet for my taste.
Savy Driver
[email protected]I followed the recipe exactly, but my muffins came out dry. I'm not sure what went wrong.
Arian Hamraz
[email protected]These muffins are so good! I will definitely be making them again.
Aj Antor
[email protected]I love the streusel topping on these muffins. It adds a nice crunch and sweetness.
Gordon Campbell
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They are also great for parties and potlucks.
Aaron Lewis
[email protected]I was skeptical about the sour cream in the recipe, but it really makes the muffins moist and tender. I highly recommend using it.
Joslyn Holaday
[email protected]These muffins are so easy to make. I love that I can just throw all of the ingredients into a bowl and mix them up. They are also very forgiving. I've made them with different types of berries and they have always turned out great.
Onna Hendershot
[email protected]I've made these muffins several times now, and they are always a hit. My friends and family love them.
Skynet Poultry
[email protected]These blueberry muffins are amazing! They are so moist and fluffy, and the blueberries burst with flavor in every bite. I followed the recipe exactly, and they turned out perfectly.