Blueberry Muffins à La Alton Brown Good Eats On Food Net

OVER THE TOP BLUEBERRY MUFFINS

Steps:

• Heat oven to 375ºF. Coat a standard 12-cup muffin pan and one small oven-safe ramekin with nonstick spray.
• Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl. In a second bowl, whisk together the sugar, oil, eggs, egg yolks, yogurt, and orange zest until smooth.
• Make a crater in the middle of the dry ingredients and pour in the wet ingredients. Stir with a rubber spatula until just barely combined. Resist the urge to overmix - there should be some lumps of flour in the batter.
• Fold in the blueberries, mixing just to combine.
• Drop a scant 1 cup of batter in each of the muffin tin's wells. Whatever's leftover can be dropped into the prepared ramekin. The cups should be quite full.
• Sprinkle the muffins with the demerera sugar and bake or until a toothpick inserted into the bottom of a muffin comes out clean, 25 to 30 minutes.
• Remove from oven and turn out, upside down, onto a clean tea towel to cool completely. This step is key in preventing mushy muffin bottoms, which nobody, and I do mean nobody, likes.
• Serve immediately or store in an airtight container for up to 1 week.

BLUEBERRY MUFFINS à LA ALTON BROWN (GOOD EATS ON FOOD NET

Steps:

• Preheat oven to 380 degrees F.
• Whisk together "wet" ingredients: sugar, oil, egg and yogurt.
• Sift together "dry" ingredients: flour, baking soda, baking powder, and salt.
• Toss blueberries with 1 T. of dry mix.
• Add wet ingredients to the remaining dry ingredients.
• Stir mixture for a count of 10. (Do not overstir.).
• Add 1 cup blueberries to batter and stir 3 times. (Do not overstir.).
• Spray or line muffin tins and add batter (e.g. with #20 scoop).
• Press remaining berries lightly into tops of muffins.
• Put in oven and raise temp to 400.
• Bake 20 to 25 minutes; rotate at midpoint.
• Remove and invert onto towel to cool.

BLUEBERRY MUFFINS

Steps:

• Preheat oven to 380 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.

ENGLISH MUFFIN ALTON BROWN

Steps:

• Combine the flour, nonfat dry milk, sugar, yeast, and salt in the bowl of a stand mixer.
• Mix on low for 10 seconds using the paddle attachment.
• Put the water and shortening in microwavable container and heat to 120 to 130 degrees F, approximately 2 minutes.
• Stir until the shortening is thoroughly melted.
• Add the water mixture to the dry ingredients and mix on medium speed until well combined, stopping to scrape down the bowl halfway through mixing, about 3 minutes.
• Cover the bowl with plastic wrap and refrigerate overnight.
• Remove the dough from the refrigerator, uncover and mix on medium speed, using the paddle attachment, for 3 minutes.
• Position the 8 cans on a half sheet pan and generously spray the rings and pan with nonstick spray.
• Sprinkle 1/2 teaspoon of oats in the bottom of each ring.
• Scoop the dough, with a 2-ounce ice cream scoop or disher, into the rings, dividing the dough evenly between the rings.
• Sprinkle each top with 1/2 teaspoon of oats.
• Cover with parchment and let sit in a warm place for 60 minutes.
• Heat the oven to 400 degrees F.
• Leave the parchment in place and set a second sheet pan on top.
• Bake for 20 minutes then remove the top half sheet pan.
• Continue to bake until the muffins reach an internal temperature of 210 degrees F on an instant-read thermometer, and are lightly browned, about 5 to 10 minutes.
• Remove the pan with the muffins still in the rings, to a cooling rack for 10 minutes.
• Slide a knife around the perimeter of the ring to loosen.
• Cool completely before splitting with a fork.
• To serve, toast under broiler for 3 to 4 minutes.

EASY BLUEBERRY MUFFINS

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
• Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
• Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container - after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.