Alton Brown Blueberry Muffins Recipe

This Alton Brown Blueberry Muffins Recipe is a moist and bakery-style treat, which uses whole milk yogurt and fresh blueberries. It’s a classic, foolproof recipe, ready in about 40 minutes

Alton Brown Blueberry Muffins Recipe Ingredients

• 4 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1 cup plus 1 tablespoon plus 2 teaspoons sugar
• 1 cup vegetable oil
• 2 large eggs
• 2 large egg yolks
• 16 ounces plain whole-fat yogurt, not Greek-style
• 1 tablespoon orange zest, from 1 large naval orange
• 1 1/2 cups fresh blueberries
• 2 tablespoons demerera sugar

How To Make Alton Brown Blueberry Muffins

1. Preheat and prep pans: Heat your oven to 375ºF. Spray a 12-cup muffin pan and one small oven-safe ramekin with nonstick spray.
2. Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Combine wet ingredients: In a separate bowl, whisk the sugar, oil, eggs, egg yolks, yogurt, and orange zest until smooth.
4. Combine wet and dry: Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined. Do not overmix—lumps are okay.
5. Fold in blueberries: Gently fold in the blueberries until just incorporated.
6. Fill muffin cups: Drop a scant 1 cup of batter into each muffin cup. Use remaining batter in the ramekin. Fill cups nearly to the top.
7. Top and bake: Sprinkle demerera sugar over the muffins and bake for 25 to 30 minutes, or until a toothpick inserted comes out clean.
8. Cool muffins: Turn muffins out upside down onto a clean tea towel to cool completely. This helps prevent soggy bottoms.

Recipe Tips

• Can I use frozen blueberries? Yes, but don’t thaw them first. Toss them in a little flour before folding in to prevent bleeding.
• How to avoid overmixing the batter: Stir until ingredients are just combined. Visible streaks of flour are okay.
• Why are my muffins dense? Overmixing is the likely culprit. Be gentle when combining ingredients.
• Can I use Greek yogurt? It’s not recommended for this recipe. Stick with plain whole-fat yogurt for the right texture.
• What does orange zest add? It brightens the flavor and complements the blueberries with a subtle citrus note.

What To Serve With Blueberry Muffins

These muffins are great for breakfast, brunch, or an afternoon snack. Try them with:

• Scrambled eggs and bacon
• A hot cup of coffee or tea
• Greek yogurt and honey
• A fruit salad
• Smoked salmon and cream cheese bagels

How To Store Blueberry Muffins

Refrigerate: Store in an airtight container for up to 1 week. Bring to room temp or warm briefly before serving.

Freeze: Wrap each muffin tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature or microwave for 20–30 seconds.

Blueberry Muffins Nutrition Facts

• Calories: 310
• Fat: 15g
• Saturated Fat: 2g
• Carbohydrates: 40g
• Sugar: 18g
• Protein: 5g
• Fiber: 1g
• Sodium: 320mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make these muffins gluten-free?
Yes, use a 1:1 gluten-free flour blend, but expect slight texture differences.

How to keep muffins from sticking to the pan?
Use nonstick spray and allow muffins to cool before removing. A silicone muffin tray can also help.

Why are my muffins soggy on the bottom?
Turning them out upside down onto a tea towel right after baking helps prevent this.

Can I skip the orange zest?
Yes, but the zest adds a nice citrus note. You can also substitute with lemon zest.

Try More Recipes:

• Alton Brown Swiss Steak Recipe
• Alton Brown Royal Icing Recipe
• Alton Brown Popovers Recipe