Top Heavy Blueberry Muffins

• Vegetarian

• Produce

  • 12 oz Blueberries, fresh
  • 1 tbsp Orange, zest

• Refrigerated

  • 2 Egg yolks, large
  • 2 Eggs, large

• Baking & Spices

  • 22 oz All-purpose flour
  • 4 tsp Baking powder
  • 2 tsp Baking soda
  • 2 tbsp Demerera sugar
  • 1 tsp Kosher salt
  • 8 oz Sugar

• Oils & Vinegars

  • 1 cup Vegetable oil

• Dairy

  • 16 oz Yogurt, plain whole fat

Found on altonbrown.com

Description

Ingredients

• 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 yogurt
• 1 tablespoon orange zest
• 12 ounces fresh blueberries
• 2 tablespoons demerera sugar

Directions

• 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. 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. 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 Fold in the blueberries, mixing just to combine. Drop about a cup of batter in each of the muffin tins wells. Whatevers left over can be dropped into the prepared ramekin. The cups should be quite full. 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. Remove from oven and turn out, upside down, onto a clean tea towel to cool completely. This step is key in preventing mushy muffin bottoms, which nobody and I do mean nobody likes. Serve immediately or store in an airtight container for up to a week (or until they taste gross, smell bad, or grow fur).