Perfect Blueberry Muffins

blueberry-muffins A plate of delicious Blueberry Muffins can be the perfect start to your day! Blueberries are a great source of antioxidants and vitamins, anti-aging nutrients, and they have wonderful color and flavor! It is very hard to resist freshly-baked Blueberry Muffins, especially these, which are adapted from Alton Brown’s classic recipe. Combined with orange juice, yogurt and coconut flakes, these soft and scrumptious Blueberry muffins are gorgeous to look at, delicious to smell, and absolutely to-die-for when you put one in your mouth!

Ingredients
Makes about 12 small muffins

2 cups all-purpose flour
1/2 cup fresh or frozen unsweetened blueberries
1/4 cup orange juice
1/2 cup yogurt
1/4 cup oil
1 egg
1 cup plus 1 tbsp sugar
1/2 tspn baking powder
1/4 tspn salt
1/8 tspn baking soda
1/8 tspn ginger (optional)
2 tbsp coconut flakes (optional)

Eggless Recipe These muffins can be easily made eggless by replacing the egg in this way: 1 egg = 2 tbsp yogurt + 1/2 tsp baking soda + 1 tbsp oil

Method
Preheat the oven to 380 deg F.

In a small bowl, combine the orange juice, ginger, egg and oil until blended. Then mix in the yogurt and blend again.

Combine the flour, 1 cup sugar, baking powder, salt and baking soda in another bowl; stir into the liquid mixture just until moistened. Fold in the blueberries.

Use paper liners to line the muffin cups; fill each cup two-thirds full with the batter.

Combine the remaining sugar & coconut flakes; sprinkle evenly over the batter.

Increase the oven temperature to 400° and bake for 18-20 minutes, rotating the muffin tray halfway through.

Cool for 5 minutes on the wire rack, then turn them out onto a kitchen towel, and allow to cool completely before you serve them.

These Blueberry Muffins can be stored for upto 3 days in an airtight container, in a cool dry place.

Related Recipes:
Wholegrain Blueberry Pancakes
Blueberry Crumble – Quick & Easy
Pavlova Meringue Cake with Mixed-Berry Sauce


Comments

  1. Oh, one more suggestion – when using fresh blueberries, pls increase the amount of sugar as fresh berries tend to be more tart!

  2. hi there,

    Can you describe what was wrong with the taste? Try replacing yogurt with milk, and also replace the oil with 1/4 cup butter. try reducing the oven temp to 375, and use the middle rack.

    the milk and butter would make the muffins more dense compared to the above low-fat recipe. Please try these suggestions and let me know how it goes, then I can modify the recipe with these changes.

    hope this helps!

    -Mansi

  3. Absolutely inedible.

    Have I done something wrong?

    I used fresh blueberries, and blueberry flavoured yogurt.

    They have a hard outside, stuck to the cake case and uncooked on the inside – they taste revolting. (my oven is'nt too hot, i've tried turning it down.)

    Please help me!

  4. Anonymous says:

    I tried these with lemon rinds instead or orange juice and they still came out great! really moist and very tasty! thanks for a great recipe:)

    Anu

  5. I love these muffins any time of the day.

  6. Hi Raaga, yes, you can definitely make them with frozen blueberries too – just thaw them to room temp, or add them to luke-warm water so they plump up, then follow the recipe…Do let me know how they turn out!:)

  7. Can I make these with dried blueberries? Those are the only ones I have… these look lovely.

  8. one word – Beautiful!!:) blueberry muffins are a favorite in my home; so its nice to have one more recipe variation!:)

    ~amy

  9. these look great with the orange and the coconut on top!:)

    ~anitha

Speak Your Mind

*