Blueberry muffins aren’t so damn hard
August 8th, 2010 at 11:42 pm ETI ended up with a bunch of blueberries in the fridge that were a bit too far gone to eat fresh — so, in about 40 minutes, most of which I spent doing other things, I just made blueberry muffins that taste more delicious and less artificial than anything you buy in the store, and that (based on knowing what I put into them) are quite a bit healthier, too. I haven’t made muffins in ages, but they turned out quite well. I used this recipe, because I know Alton Brown’s a straight shooter, but I amped up the blueberry content significantly. (In my opinion, as you know, the best use of a muffin is as an efficient delivery system for blueberries in volume.) I also used a heavy commercial-grade muffin pan, which is how you get the thick brown crust on the bottoms.
Hint: 1 cup of flour weighs about 4 ounces, according to the Internet. (And if you’re one of those people who panics if the proportions are off by 5 percent, buy a scale.)
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Rich Mintz blogs on online fundraising and social media, American history and culture, bicycling and urbanism, food, technology, and other topics. Professionally, he's an expert in fundraising, constituency development, and social media for nonprofits, cultural organizations, cause-related marketers, and corporations. He is based in New York, where he serves as Vice President, Strategy, for 
