ALTON BROWN BLUEBERRY MUFFINS RECIPES

Steps:

• Preheat oven to 380 degrees 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, 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.

Steps:

• Prepare the pan and oven: Arrange a rack in the middle of the oven and heat to 375°F. Line a standard 12-well muffin pan with papers liners or coat the wells with cooking spray.
• Mix the dry ingredients: Whisk the flour, sugar, baking powder, and salt together in a large bowl; set aside.
• Mix the wet ingredients: Whisk the milk, oil, egg, and vanilla if using together in a medium bowl until combined.
• Fold the wet ingredients into the dry: Pour the wet ingredients into the dry and mix with a wooden spoon or rubber spatula until just combined. Some lumps are fine.
• Fold in any mix-ins: If you're adding mix-ins to your muffins, fold in the fruit, chocolate chips, or nuts gently until distributed. Four or five folds is all it should take.
• Fill the pan and bake: Divide the batter amongst the prepared muffin wells, about 1/3 cup of batter per well. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.