Breakfast

Blueberry Muffins (Alton Brown Recipe w/Modifications) is for Breakfast, Snack.

Blueberry Muffins (Alton Brown Recipe w/Modifications) takes 15 minutes to prepare.

Blueberry Muffins (Alton Brown Recipe w/Modifications) takes 25 minutes to cook.

Blueberry Muffins (Alton Brown Recipe w/Modifications) makes 12 servings.

The ingredients for Blueberry Muffins (Alton Brown Recipe w/Modifications) are:

12.5 oz (by weight) cake flour
1 tsp. baking soda
2 tsp. baking powder
Heavy pinch salt
1 C Splenda (Alton's recipe calls for sugar)
1/2 C vegetable oil
1 egg
1 C yogurt (I used Greek, Alton's recipe just calls for 'yogurt')
1.5 C fresh blueberries

Here is how you make Blueberry Muffins (Alton Brown Recipe w/Modifications):

Heat oven to 350 degreesIn a lage bowl, sift together flour, baking soda, baking powder, and salt. Set aside.In another large bowl, whisk togeher the sugar, oil, egg and yogurt. Add the dry ingredients, reserving 1TB of the dry ingredients, which you will toss with the blueberries. Stir the mixure to the count of 10. Add 1 cup of the blueberries to the mixture and stir 3 times. Reserve the 1/2 c of blueberries. Using an ice cream scoop, add the mixture to the greased muffin pan. Sprinkle the remaining berries on top of the muffins and press in lightly. Place into he oven and increase the temperaure to 400 degrees. Bake 12 minutes, then rotate pan 180 degrees and bake 12 more minutes. Remove from oven and turn out onto a tea towel to cool completely. Serving Size:?Makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user BCMAPBJ.

The nutritional information for Blueberry Muffins (Alton Brown Recipe w/Modifications) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 210.7

• Total Fat: 9.5 g
• Cholesterol: 15.4 mg
• Sodium: 247.8 mg
• Total Carbs: 30.6 g
• Dietary Fiber: 0.5 g
• Protein: 4.4 g

The dietary needs meet for Blueberry Muffins (Alton Brown Recipe w/Modifications) is Sugar Free