Blueberry muffins are my arch-nemesis…..really. You may remember these. I am determined, however, to beat blueberry muffins. Just once, I want to make gorgeous and delicious blueberry muffins in my kitchen. So, when I saw a recipe for blueberry muffins on the Pioneer Woman’s website, I knew I had to try it. By the way, if you’re not familiar with the Pioneer Woman, I highly recommend you check out her cooking site here. It is without a doubt my favorite food blog to read. Even when I’m not interested in a particular recipe, her gorgeous photos and step-by-step instructions are mesmerizing. But I digress….
I followed the recipe to a T. Or so I thought. I think I may have filled the tins too much as my muffins rose and then sunk in the middle. Most of them were fairly concave and really not terribly attractive. On the plus side they weren’t blue. However, they also weren’t very tasty. I don’t know what happened. All I know is that mine don’t look anything like the ones on Pioneer Woman’s website. Back to the drawing board on blueberry muffins I suppose.
from The Pioneer Woman Cooks
3 cups minus 2 tablespoons flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch of salt
Dash of Nutmeg
1 cup sugar
1/2 cup vegetable oil
1 generous cup plain, unflavored yogurt
2 cups fresh blueberries
Softened Butter, for muffin tins
Turbinado sugar (optional)
Preheat oven to 385 F.
In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
In another large bowl whisk together sugar, oil, cap-ful of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.
Add blueberries, reserving 1/2 cup, to mixture and stir 3 times.
Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle turbinado sugar over top. (Brown sugar can be used instead.)
Bake 20 to 25 minutes and allow to cool completely.