Blueberry Muffins La Alton Brown Good Eats On Food Net Recipes

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.

ALTON BROWN'S BLUEBERRY SODA FROM GOOD EATS (FOOD NETWORK)

Steps:

• Place the blueberries and the water into a medium saucepan, set over medium-high heat and bring to a boil.
• Reduce the heat to low and simmer for 15 minutes.
• Remove the saucepan from the heat and pour the mixture into a colander lined with cheesecloth that is set in a large bowl.
• Allow to cool for 15 minutes.
• Gather up the edges of the cheesecloth and squeeze out as much of the liquid as possible.
• Discard the skin and pulp.
• Return the blueberry juice to the saucepan along with the sugar and lime juice.
• Place over medium high heat and stir until the sugar has dissolved.
• Bring to a boil and cook for 2 minutes.
• Remove from the heat and transfer to a heatproof glass container and place in the refrigerator, uncovered, until completely cooled.
• Before Serving: Combine 1/4 cup of the liquid with 8-ounces of carbonated water and serve over ice.

THE BEST BLUEBERRY MUFFINS

Steps:

• Heat oven to 375º. Grease 12 regular muffin cups, including the area between each cup. I grease my cupcake liners too.
• In a medium bowl, beat butter until creamy. Beat in the sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder, and salt.
• Mix mashed berries into batter.
• Fold in half the flour with a spatula, then half the milk. Add the remaining flour and milk. Fold in remaining blueberries.
• Scoop batter into muffin cups. Sprinkle with sugar.
• Bake 25 to 30 minutes, or until golden brown. Let muffins cool at least 30 minutes in the pan before removing.