Blueberry muffins always have a special place in my heart; and, only a few things can top a relaxing Sunday morning of blueberry muffins and coffee. These muffins are simple, light, fluffy- and bursting with blueberry goodness!
Opt for unbleached flour and aluminum-free baking powder to improve the taste of muffins. Unbleached flour uses a natural aging process after it’s milled, so there’s no “edible” bleach in it. As for the baking powder, which is a leavening agent in the muffin, eliminate the subtle presence of bitter, tinny flavor by using the aluminum-free variety.
Can I please have another blueberry muffin now?
Total Time: 50 min.
Yield: About 24 muffins
4 cups unbleached flour
3 tbsp. unbleached flour (for tossing)
2 tsp. aluminum-free baking powder
1 tsp. baking soda
1 tsp. kosher salt
2 cups plain lowfat yogurt
4 large eggs
2 cups white sugar
3 tbsp. white sugar (for sprinkling)
1 cup corn oil
1 tsp. vanilla extract
2 cups fresh blueberries
1) Preheat oven to 375F (190C) and line muffin tins with muffin paper cups.
2) Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.
3) Lightly toss 1.5 cups of the blueberries with 3 tbsp. of flour. Set aside.
4) In a separate bowl, beat eggs. Gradually add sugar and beat until dissolved.
5) Slowly beat in oil to egg mixture. Add vanilla extract.
6) Add dry ingredients to the egg mixture in 3 batches, while alternating with the yogurt in 2 batches.
7) Gently fold in the flour-dusted blueberries.
8) Using an ice cream scoop, scoop batter into each muffin paper cup until cups are 80% full. Do not flatten or smooth out tops.
9) Randomly top each muffin with the remaining blueberries and sprinkle with the 3 tbsp. of sugar.
10) Bake in oven for 20-25 minutes with an oven safe container (such as Pyrex) filled with water and placed on a rack below the muffins. The steam from the water will help to prevent a hard crust from developing on the top of the muffins.
11) A toothpick inserted should be clean, when muffin is done. Remove and set to cool on wire rack for 10 minutes before serving.
To prevent getting a tough muffin, refrain from over mixing the batter which should have a lumpy consistency. Mix just enough to combine the ingredients, but not to get an entirely smooth batter.