| Recipe: |
Makes 16-18 muffins or 12 muffins and coffee cake to fill a loaf pan.
12 oz cake flour
1 t baking soda
2 t baking powder
Heavy pinch salt
1/4 t. nutmeg
(1/8 t ground cardamom, optional)
1 cup sugar [I use 1/3 c erythritol + 1/3 c sugar)
1/2 cup vegetable oil
1 egg
1 cup yogurt
1 t. vanilla extract
1 1/2 cups fresh blueberries
Butter for the muffin tins
Preheat oven to 380 degrees F. Butter the muffin tins (and loaf pan, if using. Using greased tins is best for this recipe... the muffins stick to paper liners something horrible! UPDATE: spray muffin papers with oil for easy release AND easy clean-up!]
In a large bowl sift together the flour, baking soda, baking powder, salt,
nutmeg and set aside.
In another large bowl, whisk together the sugar, oil, egg, yogurt, and vanilla. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add the blueberries to mixture and stir 3 more times.
Topping (my addition)
2 T. melted butter
few shakes cinnamon
drizzle molasses
1 T erythritol
1/4 c slivered almonds
1/4 c oatmeal
Mix and sprinkle on muffins/press in a little before baking.
Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the topping on the 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.
adapted from Alton Brown's Good Eats |
