Blueberry Muffins La Alton Brown Good Eats On Food Net Recipes

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.

Steps:

• Preheat oven to 380 degrees F.
• In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
• In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
• Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.

Steps:

• Place the blueberries and the water into a medium saucepan, set over medium-high heat and bring to a boil.
• Reduce the heat to low and simmer for 15 minutes.
• Remove the saucepan from the heat and pour the mixture into a colander lined with cheesecloth that is set in a large bowl.
• Allow to cool for 15 minutes.
• Gather up the edges of the cheesecloth and squeeze out as much of the liquid as possible.
• Discard the skin and pulp.
• Return the blueberry juice to the saucepan along with the sugar and lime juice.
• Place over medium high heat and stir until the sugar has dissolved.
• Bring to a boil and cook for 2 minutes.
• Remove from the heat and transfer to a heatproof glass container and place in the refrigerator, uncovered, until completely cooled.
• Before Serving: Combine 1/4 cup of the liquid with 8-ounces of carbonated water and serve over ice.