OVER THE TOP BLUEBERRY MUFFINS
The breakfast classic made better with an oversized, crisp, sweet muffin top and plenty of tangy blueberries.I try to make a habit of going back from time-to-time to retry my recipes from the past, and recently I decided to pit my two blueberry muffin recipes against each other. The recipe from my second book, I'm Just Here For The Food, was designed to be kind of course and rustic, and the one from Good Eats was formulated to be softer and more cupcake-like. And I decided I didn't like either of them. But a hybrid blueberry muffin is just right. Oh, and I upped the portion, not because we need bigger muffins, but because everybody likes a muffin top. Both U.S. standard and metric measurements are listed, but for deliciously consistent results, go metric.This recipe first appeared on altonbrown.com.Photo by Lynne Calamia
Provided by Level Agency
Categories Breakfast
Time 1h
Number Of Ingredients 12
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
We tried this recipe because I was craving having blueberry streusel scones (# 244646) again. However, I am trying to cut down on my saturated fat and cholesterol, so we looked for something to fill that baked goods craving without blowing my daily saturated fat limit, and Alton Brown is often a decent place to start. We used whole wheat pastry flour with some flax meal thrown in for good measure, frozen blueberries allowed to thaw slightly, and a silicon muffin tin. They were somehow dense and light at the same time, and had an interesting buttermilk note (we assume from the yogurt). Also, Alton says muffins are really more like pancakes than cupcakes!
Provided by Chellerystick
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 10
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.
Nutrition Facts : Calories 287.8, Fat 10.5, SaturatedFat 1.8, Cholesterol 20.3, Sodium 205.7, Carbohydrate 45, Fiber 1, Sugar 19.5, Protein 3.9
ENGLISH MUFFINS
Provided by Alton Brown
Time 57m
Yield 8 to 10 muffins
Number Of Ingredients 10
Steps:
- In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
- Preheat the griddle to 300 degrees F.
- Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.
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.
ALTON BROWN'S BLUEBERRY BUCKLE (GOOD EATS)
Make and share this Alton Brown's Blueberry Buckle (Good Eats) recipe from Food.com.
Provided by Snoozlepip
Categories Breads
Time 1h25m
Yield 1 Coffee Cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- FOR THE CAKE: Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
- In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
- In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
- FOR THE TOPPING: In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork (or your fingers) to combine. Continue until the mixture has a crumb-like texture.
- Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.
Nutrition Facts : Calories 204.4, Fat 6.6, SaturatedFat 3.9, Cholesterol 27.6, Sodium 104.7, Carbohydrate 34.6, Fiber 1, Sugar 18.2, Protein 2.5
ALTON BROWN'S BLUEBERRY SODA FROM GOOD EATS (FOOD NETWORK)
Make and share this Alton Brown's Blueberry Soda from Good Eats (Food Network) recipe from Food.com.
Provided by The College Cook
Categories Punch Beverage
Time 17m
Yield 12 Drinks worth of Syrup, 6 serving(s)
Number Of Ingredients 5
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.
EASY BLUEBERRY MUFFINS
Make these super easy blueberry muffins for a fun weekend bake. You're just a few simple steps away from bite-sized blueberry treats
Provided by Cassie Best
Categories Dessert, Snack
Time 40m
Yield Makes 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 226 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
GOOD EATS POUND CAKE - ALTON BROWN
Transcribed from the 10/26/09 episode. Slow-churned European style butters have smaller butterfat crystals, which leads to smaller, finer bubbles and a finer texture in the finished cake, so splurge on the expensive butter for this! Be sure to use cake flour, not all-purpose; the finer particle size, the lower protein and the bleaching all lead to a better, more tender texture in the final cake.
Provided by DrGaellon
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Liberally butter two 9x5 loaf pans, or one 9" tube pan. Add the flour and coat all surfaces (if using loaf pans, simply place one on top of the other and shake vigorously). Discard any excess flour.
- Warm the butter to 65-70F (about 3 hours at room temperature). Place sugar and butter in the work bowl of a stand mixer fitted with the paddle attachment (placing the butter on top of the sugar helps keep it from flying all over your kitchen). Mix on medium for a full 5 minutes.
- With the mixer turned down to low, add eggs one at a time, waiting 20-30 seconds after each addition, until the egg is fully incorporated and emulsified before adding the next. Add vanilla and salt.
- With the mixer still on low, add 1/3 of the flour. Mix until the flour is completely incorporated. Scrape down the sides of the bowl and add the next 1/3 of the flour. When that's fully incorporated, scrape down again and add the last of the flour. When fully incorporated, scrape down a third time, then beat on medium for 30 seconds.
- Using a scale, pour 2 lbs of batter into each loaf pan (or pour the whole thing into the tube pan). Smooth the top lightly; it doesn't need to be perfect. Bake about 1 hour, until the internal temperature is 210F and the cakes are golden-brown.
- Place the cakes, in their pans, on a cooling rack for 10 minutes. Remove from pans and place bake on rack for at least another 10 minutes. Store loosely wrapped in a towel at room temperature for up to 3 days, or slice and freeze for up to 3 months. (It's very good toasted, right out of the freezer; one cycle thaws, and another toasts.).
ENGLISH MUFFIN ALTON BROWN
I just wanted the muffin recipe from Good Eats Episode: Little Big Lunch: Eggs Benedict Special Equipment: 8 (3 3/4-inch diameter by 2-inch tall) cans with tops and bottoms removed or 8 English muffin rings. Overnight refrigeration not included.
Provided by Charlotte J
Categories Quick Breads
Time 40m
Yield 8 muffins
Number Of Ingredients 9
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.
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- Move an oven rack the center of the oven and heat to 350ºF. Spray a 12-cup muffin tin with nonstick spray and set aside.
- In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the wet ingredients to the dry and stir just until combined, 25 to 30 times. Add 1 cup of the blueberries to the mixture and gently fold them in using a rubber spatula.
- Add about 1/4 cup of the mixture to each muffin cup using a disher. Sprinkle the remaining 1/2 cup of berries on top of each muffin and press down lightly. Bake until a toothpick inserted into the middle of a muffin comes out clean or the internal temperature reaches 210ºF, 20 to 25 minutes, rotating the pan halfway through baking. Remove from oven to a wire rack to cool completely. Serve immediately or store in an airtight container for 2 to 3 days.
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