Blueberry Yogurt Muffins

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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.

Ingredients

  • 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*

Directions

  1. Preheat oven to 380º
  2. In large bowl sift together flour, baking soda, baking powder, and salt
  3. In another large bowl whisk together sugar, vegetable oil, egg, and yogurt
  4. Add the dry ingredients to the wet, reserving 1tbsp of the dry ingredients
  5. Stir until just mixed
  6. In another bowl, toss the blueberries with 1tbsp of the reserved dry ingredients
  7. Stir in 1c of of the blueberries until just mixed
  8. Scoop into lined muffin tins
  9. Lightly press remaining 1/2c blueberries on top
  10. Place into oven and increase temp to 400º
  11. Bake 20-25min, rotating half way thru
  12. Remove from oven and turn out into tea towel to cool completely
  13. Serve immediately or store in an air tight container for 2-3 days

Notes

*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.

 

 

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