This past weekend, I decided to try this blueberry muffin recipe from the New York Times. 😦 If you’re looking for a simple, low sugar blueberry muffin alternative, this recipe might be right for you. I like to think of muffins as a breakfast treat. I don’t eat muffins often and when I do, I want them to be delicious and worth all the extra fat and calories. These were dense, bread-like, tasteless things.
Shame on me for not reading the reviews. I always read reviews, but since these were posted in the New York Times, I wrongly assumed the recipe would be delicious and vetted. Also, shame on me for not comparing this recipe to other blueberry muffin recipes. Had I done any sort of comparison, I would have realized these muffins contain significantly less sugar than other blueberry muffin recipes out there. (Actually, I probably would’ve caught the sugar issue had I read the reviews but that’s beside the point.)
Anyways, I’ll take it as a lesson learned – always read reviews and always compare recipes. I searched for a new blueberry muffin recipe a couple days later. After diligently reading reviews and comparing recipes, I decided on this one from Alton Brown. All is good with the world again. They are exactly what good blueberry muffins should taste like – a little bit sweet, light, and delicious.
The next time I try this, I will probably add a little vanilla and reduce the sugar a tiny bit. I might also try using white whole wheat pastry flour. Otherwise, these were yummy and definitely worth a try.
- 12.5oz cake flour
- 1tsp baking soda
- 2tsp baking powder
- heavy pinch of salt
- 1c sugar
- 1/2c vegetable oil
- 1 egg
- 1c yogurt
- 1 1/2c fresh blueberries*
- Preheat oven to 380º
- In large bowl sift together flour, baking soda, baking powder, and salt
- In another large bowl whisk together sugar, vegetable oil, egg, and yogurt
- Add the dry ingredients to the wet, reserving 1tbsp of the dry ingredients
- Stir until just mixed
- In another bowl, toss the blueberries with 1tbsp of the reserved dry ingredients
- Stir in 1c of of the blueberries until just mixed
- Scoop into lined muffin tins
- Lightly press remaining 1/2c blueberries on top
- Place into oven and increase temp to 400º
- Bake 20-25min, rotating half way thru
- Remove from oven and turn out into tea towel to cool completely
- Serve immediately or store in an air tight container for 2-3 days
*I used frozen blueberries which is what I typically do for most recipes requiring blueberries, and the muffins still came out fine. Use what you have.
As I was typing out the directions, I realized I never increased the temp to 400º OR rotated the pan half way thru baking OR turned the muffins out on to a tea towel to cool completely. Oops! I will try to follow the directions all the way thru next time, but I’m not sure it’s necessary. They were still 1000x better than the ones I made this past Sunday.