Alton’s Blueberry Muffin

As all ladies can tell you, muffin tops are not attractive and the hardest to loose. However, actual muffin tops though…. they are everything to love. Who doesn’t love the tops of the muffins when they eat one. Actually, I know of a persoon – Pat. He likes the bottom more than the top and eats a muffin bottom up. Weirdo. My favorite is actually devouring into the muffin and hunting those blueberries 🙂

Please, whatever you do, don’t use paper liners for these babies. Paper liners are meant for cupcakes, not muffins!  If you lube your pan enough, the goodies will slip right off effortlessly.

The recipe will look like it has a lot of batter but that’s the point- to stuff each muffin hole so full that it will expand and go over the top.  These muffins are not sweet, crunchy outside and moist on the inside which is a gazillion times better than pre-mix boxes or any grocery store muffins!


Alton’s Blueberry Muffin

Yields: 13 muffins

Prep Time : 10 mins

Cook Time: 25 to 30 mins


  • 22 ounces all-purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 8 ounces sugar
  • 1 cup vegetable oil
  • 2 large eggs
  • 2 large egg yolks
  • 16 ounces plain whole fat/ greek yogurt
  • 1 tablespoon orange zest
  • 12 ounces fresh blueberries
  • 2 tablespoons demerera sugar ( I skipped the sugar)


  1. Heat the oven to 375 degrees F and coat a standard 12-cup muffin pan (and one small oven safe ramekin) with non-stick spray.
  2. Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl. In second bowl whisk together the sugar, oil, eggs, yolks, yogurt and orange zest until smooth.
  3. Make a crater in the middle of the dry ingredients and pour the wet ingredients into it. Stir with a rubber spatula until just barely combined. Resist the urge to over-mix – there should be a some lumps of flour in the batter
  4. Fold in the blueberries, mixing just to combine.
  5. Drop slightly less than cup of batter in each of the muffin tin’s wells. Whatever’s left over can be dropped into the prepared ramekin. The cups should be quite full to the top. ( I find just using my hands to guesstimate the portion easier. Just ensure that all portions looks roughly the same and each muffin cup is full to the top)
  6. Sprinkle the muffins with the demerera sugar and bake for 25 to 30 minutes, or until a toothpick inserted into the bottom of a muffin comes out clean.
  7. Remove from oven and turn out, upside down, onto a clean tea towel to cool completely. This step is so that the bottom will not be soggy.
  8. Serve immediately or store in an airtight container for up to 3 days( they usually don’t last longer than that).

Recipe by Alton Brown