Blueberry Muffins Made with Yogurt

These blueberry muffins are one of Dave’s favorite recipes to serve at brunch. I made them yesterday and almost forgot the sugar. So there’s that. Some recipes are better left to the pro 🙂

Luckily, even though I probably overmixed, these turned out to be delicious. And, the recipe has inspired us to sub yogurt in muffin recipes as often as possible.

This recipe comes to us from Alton Brown.

  • 12 1/2 ounces of flour (not sure why this is the only one by weight, but I weighed it anyway.)
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • Heavy pinch salt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 cup yogurt
  • 1 1/2 cups fresh blueberries
  • Vegetable spray, for the muffin tins

Preheat oven to 380 degrees F – yes, that is unusual. Oh well!

I think this might actually be from the episode where AB explains the “muffin method” for the first time. Basically, you put the dairy, sugar and fat together in one bowl, and the dry ingredients together in another.

 

Add the dry ingredients to the wet ingredients, and then stir while you count to ten and STOP! Muffins are really important to not overmix. Add the blueberries and stir 3-4 more times. You might want to save a few berries to decorate the tops and make sure they are extra pretty.

The batter will be more like a dough because of the yogurt. That is OK! Grease a muffin tin and divide the dough evenly between the muffin cups. Bake for about 20 minutes, and remove from pan right after they are done (turn them upside down! Don’t burn your fingers.) Allow to cool for a bit – even if the bready part is cool, the blueberries will be hot for a while.

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