These blueberry muffins came out like muffin-scones. Hence, “scuffins.” I don’t know what I did.
Oh, wait! – yeah, I do. It’s because I used Greek yogurt. Also, they’re quite small. But that’s because of my recent realization that I’ve been accidentally skimping on baking powder since, um, maybe two baking projects ago.
In the end, though, Alton Brown still came through for me! Right at 20 minutes, these little scuffins slid right out of their muffin tin abodes. And everyone loved them.
(P.S. Jonathan, I think your style of blueberry muffin is actually way fluffier than these. But hey, it’s good to know other styles, I guess.)