Blueberry Muffins from Scratch!

This was my yummy Mother's Day Breakfast!

They look like bran muffins, but they're not. Its just dark from the blueberry pie filling they used! *grin

Like many things my husband makes (if there's a recipe involved) it comes from Alton Brown. Its in Good Eats 2: The Middle Years for those who wonder. If you want to look it up online the episode it comes from is "The Muffin Man Method". The substitutions involved came from the fact of that's what we had on hand.

And here's the recipe...

7 oz sugar

1/2 cup veg oil

1 large egg

1 cup plain yogurt (he used vanilla because that's what was in the house)

1 tsp vanilla

1/2 tsp orange zest (he forgot this part)

12 1/2 oz all purpose flour

2 tsp baking powder

1 tsp baking soda

1 heavy pinch kosher salt (regular old salt in this case)

8 oz fresh blueberries (used about a half a can of blueberry pie filling. Worked really well too!)

Directions

Preheat oven to 350 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.

The link to the original recipe on the Food Network's website can be found HERE!