Blueberry Muffins La Alton Brown Good Eats on Food Net
Bursting with juicy blueberries and a hint of vanilla, these Blueberry Muffins from Alton Brown’s “Good Eats” are the epitome of bakery-quality treats crafted right at home. Perfectly golden with a tender crumb, these muffins come together in just 15 minutes, making them an ideal choice for busy mornings or indulgent snacks. The recipe combines pantry staples like all-purpose flour and granulated sugar with fresh blueberries for a pop of natural sweetness, while an optional raw sugar topping adds a delightful crunch. With its simple mixing method, these muffins are easy enough for beginners yet impressive enough to wow guests. Bake a batch and enjoy them warm or at room temperature—perfect for breakfast, brunch, or your next coffee break!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon kosher salt
- 0.5 cup unsalted butter, melted and cooled
- 1 unit large egg
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1.5 cups fresh blueberries
- 2 tablespoons raw sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease it with nonstick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt. Set aside.
In a separate medium-sized bowl, whisk together the melted and cooled unsalted butter, large egg, whole milk, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently stir with a spatula or wooden spoon until just combined. Do not overmix; the batter should be slightly lumpy.
Gently fold in the fresh blueberries, ensuring they're evenly distributed throughout the batter.
Using a large spoon or ice cream scoop, evenly divide the batter into the prepared muffin tin, filling each cup about three-quarters full.
If desired, sprinkle a pinch of raw sugar on top of each muffin for added sweetness and a crunchy texture.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
2953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.7 g | 143% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 1820 mg | 79% | |
| Total Carbohydrate | 458.5 g | 167% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 260.9 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 400 mg | 31% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 897 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
