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Blueberry Muffins (yogurt)

Alton Brown
Print Recipe
Course Dessert

Ingredients
  

Dry Ingredients

  • 12.5 oz cake flour see #1 below
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp salt (aka heavy pinch)

Wet Ingredients

  • 1 cup sugar yes I know this is dry, deal with it
  • 1/2 cup neutral-tasting vegetable oil
  • 1 egg
  • 1 cup yogurt see #2 below
  • 1 1/2 cup fresh blueberries

Instructions
 

  • Preheat oven to 380 F
  • In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
  • In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
  • Using a #20 ice cream scoop (2 oz or 1/4 cup - 2 tsp), add the mixture to greased muffin pans.
  • Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees.
  • Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.

Notes

  1. Cake flour has a lot less protein, and forms a lot less gluten. 
    If you don't have cake flour, you can use all-purpose, just make sure to stir it the minimum amount possible.
  2. Unless a recipe calls for Greek yogurt, stick to the generic unflavoured kind the first time you try a recipe.