1/2 Photos of Blueberry Muffins à La Alton Brown (Good Eats on Food Net
Michelle from Central Time's Note:
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!
My Private Note
Units: US | Metric
- 1Preheat oven to 380 degrees F.
- 2Whisk together "wet" ingredients: sugar, oil, egg and yogurt.
- 3Sift together "dry" ingredients: flour, baking soda, baking powder, and salt.
- 4Toss blueberries with 1 T. of dry mix.
- 5Add wet ingredients to the remaining dry ingredients.
- 6Stir mixture for a count of 10. (Do not overstir.).
- 7Add 1 cup blueberries to batter and stir 3 times. (Do not overstir.).
- 8Spray or line muffin tins and add batter (e.g. with #20 scoop).
- 9Press remaining berries lightly into tops of muffins.
- 10Put in oven and raise temp to 400.
- 11Bake 20 to 25 minutes; rotate at midpoint.
- 12Remove and invert onto towel to cool.
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Nutritional Facts for Blueberry Muffins à La Alton Brown (Good Eats on Food Net
Serving Size: 1 (1218 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 287.7
- Calories from Fat 94
- Total Fat 10.4 g
- Saturated Fat 1.7 g
- Cholesterol 20.2 mg
- Sodium 205.6 mg
- Total Carbohydrate 44.9 g
- Dietary Fiber 0.9 g
- Sugars 19.5 g
- Protein 3.9 g