I’m often intimidated by Alton Brown recipes. I love “Good Eats” — at least I did when we still had Food Network — but his science-backed cooking calls for everything from using a terracotta pot to drilling holes in a Tupperware container.

But this recipe for blueberry muffins seemed easy enough. Plus, I had blueberries and people happy to have a warm sweet treat for breakfast and brunch over a chilly weekend. I thought we’d have enough that I would be able to take a few down to my grandfather who was convalescing after some surgery, but that was not to be. They were gobbled up in a week’s time.

I will admit, I didn’t follow the recipe to the letter. I didn’t have cake flour, so I used all-purpose and corn starch. Here’s a site for substitutions and conversions. Also, I set the oven to 380 degrees which, admittedly, I thought was a strange temperature. I missed the part in the directions that said to kick the oven to 400 degrees when the muffins go in. I think I had to cook the muffins a little longer as a result, but they were still delicious.

Blueberry Muffins

Ingredients

• 12 1/2 oz cake flour
• 1 tsp baking soda
• 2 tsp baking powder
• Heavy pinch salt
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 egg
• 1 cup yogurt
• 1 1/2 cups fresh blueberries
• Vegetable spray, for the muffin tins

Directions