When I saw Alton Brown make these on The Food Network, I couldn't wait to make them myself. Luckily, there were some good-looking off-season blueberries on sale at my local market. I sat down to make them the other night and was horrified to discover that I needed Cake Flour! I didn't have cake flour. And apparently, according to Alton Brown, this is a pretty big deal for these muffins. Oh bother.
The next day, I made a quick trip to the market to pick up cake flour. Got home from work tonight and was determined to make these puppies before I went to bed so I could have a terrific blueberry muffin with my morning coffee and Sunday New York Times.
I laid everything out, washed the blueberries, measured and sifted the flour, cracked the egg, poured the oil and then suddenly I discovered that one container of yogurt in a cup does NOT equal one cup of yogurt.
Drat! Stymied again!
There had to be a substitution. However, worried that one other flavor would overwhelm the muffins, I opted for THREE interesting ingredients to fill that cup---to the yogurt, I added a tablespoon of sour cream, a tablespoon of cream cheese and a tablespoon of Mascarpone Cheese. I stuck it all in a blender and spun it around a few times just till the lumps were gone and the flavors were combined.
Then, I followed the rest of the directions carefully---including his instructions to stir ten times, add the blueberries, stir three more times, and then just walk away.
"Just walk away!"
However, once they were done, I couldn't walk away. They're moist, puffy and delicious! I already ate two of them. Thanks Alton Brown!
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