Blueberry Muffins

  • prep time15 min
  • total time 40 min
  • serves 12
Alton Brown
Alton Brown Good Eats

Classic fluffy muffins stuffed with fresh blueberries and lightened up with a bit of yogurt.

327 Ratings
Directions for: Blueberry Muffins


12 ½ oz cake flour

1 tsp baking soda

2 tsp baking powder

Heavy pinch salt

1 cup sugar

½ cup vegetable oil

1 egg

1 cup yogurt

1 ½ cups fresh blueberries

Vegetable spray, for the muffin tins


1. Preheat oven to 380ºF.

2. In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.

3. 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.

4. 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 400ºF. 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.

See more: Yogurt, Dessert, Brunch, Bake, Berries, Eggs/Dairy, Snack

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