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      RECIPE TITLE "Alton Brown's Blueberry Muffins"
    Source: "GOOD EATS with Alton Brown - (Show # EA-1G06) - from the TV FOOD NETWORK"
    Courtesy of: Cooks Online forum

    yields makes 12 time---difficulty easy

     

      RECIPE INGREDIENTS

    12 1/2 ounces cake flour
    1 teaspoon baking soda
    2 teaspoons baking powder
    Heavy pinch of salt
    1 cup sugar
    1/2 cup vegetable oil
    1 egg
    1 cup yogurt
    1 1/2 cups fresh blueberries
    Vegetable spray -- for the muffin tins

    Another 250 Best Muffin Another 250 Best Muffin
    Start your day with Blueberry Breakfast Gems or have a wonderfully satisfying meal on the run with a Meal in a Minute Muffin. Recipes created for the microwave like Refrigerator Micro-Bran Muffins and the Specially for Kids chapter is designed for and with children in mind. Not only can kids make these recipes themselves with a little help from Mom or Dad, but each recipe is sure to appeal. Perfect for busy households, the Mix-A-Mix chapter enables you to prepare batter in advance which can be refrigerated and then popped into the oven at a later time. Chocolate Lover's Delight and Fudgey Nut Muffins will certainly satisfy the craving for something sumptuous. Also includes recipes for buffins, cuffins and puffins (a little bit cupcake, a little bit muffin and a whole lot delicious!).

      RECIPE METHOD

    Preheat oven to 380 degrees.

    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.


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    Chicago Metallic 6-c. Professional Nonstick Giant Muffin Pan
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