What in the world makes these “Avatar” muffins, you ask?
Let’s just say that if James Cameron’s blue characters were looking for the perfect camouflage muffins to eat on the go, they needn’t look further. Oh, alright, fine: I made these muffins with weepy frozen blueberries, which dyed the batter a swirly blue.
Image via thefilmtalk.com
But I like to think these blueberry muffins are lovable in their imperfection. Just like your best friend or that favorite chipped coffee cup you refuse to toss out. You know which one I mean. Simple, straightforward, and good.
These blueberry muffins are homey and comfortable—ideal for savoring over a cup of coffee and the morning newspaper. They’re moist, fluffy, and just sweet enough without veering into dessert territory. Plus, they’re loaded with lots of bright fruit (you know how I feel about getting color into our diets). If you want to ramp up the nutrition even more, you could substitute whole wheat pastry flour or quick-cook oats for a bit of the white flour. Should you prefer non-Pandoran muffins, just use fresh blueberries, which bleed less than frozen.
(Adapted from Alton Brown via Thyme for Food)
-11 oz (2 1/4 c.) all-purpose flour
-2 tsp. baking powder
-1 tsp. baking soda
-1/8 tsp. salt
-3/4 c. sugar (I used demerera/raw)
-1/2 c. vegetable oil
-1 egg yolk
-1 c. plain yogurt (approx. 1 3/4 containers)
-1/2 tsp. vanilla extract
-1/2 tsp. almond extract, optional
-2 c. blueberries
1. Preheat oven to 350F and grease a 12-count muffin tin. Alternately, you could fill the muffin tin with liners and then spray those with baking spray.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Remove 1 tablespoon of the flour mixture and toss with the blueberries in a separate bowl. (This reduces sinking while baking.)
3. In a medium bowl, whisk together the sugar, oil, egg and yolk, yogurt, and extracts.
4. Add the wet ingredients to the dry ingredients, stirring just until barely combined. Do not mix completely, or your muffins will be tough and flat.
5. Fold in the blueberries and any residual flour just until evenly dispersed. Do not overmix.
6. Drop the batter into the 12 muffin cups, filling to the top. Bake 17-20 min., or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool 15-20 minutes before attempting to remove from the pan. Loosen around the edges with a knife and pull out as cleanly as possible. (Alton Brown suggests immediately turning the muffins on their sides, but these are so tender that they’ll fall apart in the pan if you don’t cool them first.) Cool completely before storing.