Thursday, July 23, 2009
Blueberry Yogurt Muffins (5/2)
Oh yes, I am on a quest. A yogurt quest. A yuest.
How could anyone turn down that face?
These muffins were a spin from Cook's Illustrated. I substituted yogurt for buttermilk and cut down the baking times, and boy, if there's a go-to blueberry muffin recipe this is the one. The one I'm going to marry, Ma, if it'll just give me a chance.
There's nothing like a recipe that requires a bowl, a wooden spoon and some elbow grease. 
Ho boy.
What are you still doing here? Didn't you have some muffins to bake?
Blueberry Muffins
Recipe adapted from Cook's Illustrated via food. according to me.
2 cups (about 10 ounces) fresh blueberries
1/2 cup dried blueberries (optional)
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
2 tsp baking powder
1 tsp salt
1 cup (7 ounces) sugar
3 large eggs
4 tablespoons unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
3/4 cup plain, whole-milk yogurt
1 1/2 tsp vanilla extract
4 tsp turbinado sugar
1. Adjust oven rack to upper-middle position to heat oven to 350F.
2. Bring 1 cup fresh blueberries and all dried blueberries to a simmer in a small saucepan over medium heat. Cook, stirring frequently and pressing blueberries against the side of the pot, until berries have broken down and mixture is thickened, about five minutes. Remove from heat and cool slightly.
3. Whisk flour, baking powder, and salt together in the large bowl. Set aside.
4. In a separate bowl, whisk eggs and sugar together until pale and fluffy. Slowly whisk in melted butter and oil until incorporated. Whisk in yogurt and vanilla until combined.
5. Using a rubber spatula, gently fold in remaining one cup blueberries.
6. Gently fold in flour mixture until just moistened. Batter will be very lumpy.
7. Using a large spoon, divide half of the batter equally among the 12 muffin cups (about a third filled.) Place a heaping teaspoon of berry mixture on top of batter. Scoop remaining batter on top of berry filling. Using a skewer, gently swirl berry filling into batter.
8. Sprinkle turbinado sugar on top of the muffins.
9. Bake until muffin tops are golden and just firm, 15 to 17 minutes, or a toothpick inserted comes out mostly clean--they will continue to cook in the pan when removed from the oven.
10. Cool muffins in pan for 5 minutes, then transfer to wire rack. Eat. All.
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