Best 3 Blueberry Muffins à La Alton Brown Good Eats On Food Net Recipes
"Blueberry Muffins à la Alton Brown: A Culinary Journey Through Good Eats on Food Network" will take you on a delightful journey into the world of baking. Inspired by the renowned chef and television personality, Alton Brown, this article will guide you through the process of creating the perfect blueberry muffins, using his signature techniques and insights. Join us as we explore the secrets behind this delectable treat, unlocking the secrets of moist, flavorful muffins bursting with juicy blueberries. Get ready to embark on a culinary adventure that will transform your kitchen into a blueberry muffin haven, satisfying your sweet cravings and leaving you craving more.
Let's cook with our recipes!
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
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
Tips:
- Prep work: Before starting, ensure all ingredients are at room temperature for even mixing and optimal results.
- Proper mixing: Use the correct technique when mixing the batter - overmixing can result in tough muffins.
- Filling: Gently fold blueberries into the batter to avoid breaking them and distribute them evenly.
- Portioning: Use an ice cream scoop or spoon to evenly distribute the batter into muffin cups, ensuring consistent size and shape.
- Baking: Bake muffins in a preheated oven to prevent uneven cooking and ensure a golden-brown exterior.
- Muffin liners: Use muffin liners for easy removal and to prevent muffins from sticking to the pan.
- Cooling: Allow muffins to cool slightly in the pan before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months for longer storage.
Conclusion:
These delightful blueberry muffins, inspired by Alton Brown's recipe on Good Eats on Food Network, offer a perfect balance of flavors and textures. With a moist and tender crumb, bursting blueberries, and a sprinkle of sugar for a touch of sweetness, these muffins are sure to become a family favorite. Whether you prefer them warm from the oven or enjoy them as a grab-and-go breakfast or snack, these muffins are a versatile treat that can be enjoyed by people of all ages. Remember to follow the tips provided to ensure a successful baking experience and indulge in the goodness of homemade blueberry muffins.
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