A couple of weeks ago, Alton Brown posted to twitter a link to his blueberry muffin recipe on Foodnetwork.com. I don't have very much experience making muffins, and I am always looking for new things to make for Sunday morning breakfast.

Although Alton suggested making them the night before, I was not that well organized this weekend and ended up making them in the morning. Fortunately they came together quick!

While looking through the ingredient list I made note of the cake flour requirement. I did have some leftover from pervious baking adventures, but the box was down to a mere 5 ounces, short of the 12.5 ounces that were required.

TO THE INTERNET!

Turns out, you can make cake flour substitute by sifting 93 grams of all purpose flour with 20 grams of corn starch. Many sites that tout measuring with cups and tablespoons, but any good baker knows that with flour, weight is the way to go. With my trusty digital scale at the ready, I made the appropriate measurements and magically had all the flour I needed. 

20 minutes later and a little curiosity about what exactly a #20 Ice Cream scoop is, I had 15 blueberry muffins ready to bake.

400 degrees and 25 minutes after that the muffins were looking a wonderful golden brown.

These were far superior to the store bought box variety JuliAnn made a couple of weeks ago.

A word of warning. These things were loaded with blueberries! Combined with 4 children who are not the neatest of eaters, you can end up with little blueberry land mines just waiting to make your carpet particularly colorful.