AB has never done me wrong. Oh, I’ve done his recipes wrong in the past, but on closer inspection it always turned out to be something that I did, vs. anything that was incorrect in the procedures or methods he handed out. He did us right again this time, and I thank him for it greatly.

My wife whipped these up for breakfast the other morning. All-in-all, it took roughly twice as long as it would have to use a mix, and the result was so much better that I’ll never consider the mix version again. To be honest, I don’t have a lot to say about these, or the process. Just that they were a hit with the entire family, from myself, to Mr. Seat of his Diapers, everyone loved them.

Even Buster our Boston Terrier managed to sneak a few bites. (Though I think Lil’ man might have helped!)

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Yield: 12 Muffins

Blueberry Muffin Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Ingredients

• 12 1/2 oz. cake flour
• 1 tsp baking sode
• 2 tsp. baking powder
• Heavy pinch salt
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 egg
• 1 cup plain yogurt
• 1 1/2 cups fresh or frozen blueberries (if using frozen blueberries, do not thaw!)
• Vegetable spray, for the muffin tins.

Instructions

1. Preheat oven to 380°F.
2. In a large bowl, sift together flour, baking soda, baking powder and salt, set aside.
3. In a separate large bowl, whisk together sugar, egg, oil and yogurt. Add the dry ingredients, reserving 1 tbsp. of the dry ingredients. Stir mixture for a count of 10.
4. Toss the blueberries in the reserved dry mix. Add 1 cup of the blueberries to the batter and stir three more times. Reserve 1/2 cup of the blueberries.
5. Use a standard ice cream scoop to add mixture to muffin tins sprayed with vegetable spray. Sprinkle remaining blueberries over the top of muffins and press down lightly. Place tins in the oven, increase temperature to 400°F.
6. Bake for 20 to 25 minutes, rotating pan half way through. Remove from oven and turn out, upside down on a tea towel to cool completely.
7. Serve immediately or store in an airtight container for 2 – 3 days,

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 638Total Fat: 23gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 39mgSodium: 295mgCarbohydrates: 99gFiber: 3gSugar: 46gProtein: 9g

Nothing. Nada. Zilch. Zip. Zero.

These muffins were so absolutely perfect that I can’t think of a way to make them better. At least not right now. Perhaps after a few rounds I’ll start playing with ingredients, but for now, I’m making them in the method given.