THE BEST BLUEBERRY MUFFINS
I was watching an episode of America's Test Kitchen the other day and they were making these blueberry muffins. Great, just another blueberry muffin I thought. I was just about to turn the channel, when I heard it . . . music to my ears. . . . they were using fresh blueberries and turning them into smooth jam. If you know me, then you probably know that I have a big problem with fruit. I LOVE the flavor, but it's the texture that I struggle with. I can eat fresh pineapple, fresh strawberries, fresh apples, sometimes grapes and a few other fresh fruits.
author: jill busch(Thank you)
source: eatcakefordinner.net
ingredients:
Topping:
- 1/4 c. sugar
- 1 1/2 tsp. grated lemon zest
Muffins:
- 2 c. fresh blueberries, picked over
- 1 1/8 c. + 1 tsp. sugar
- 2 1/2 c. all-purpose flour
- 2 1/2 tsp. baking powder
- 1 tsp. salt
- 2 large eggs
- 4 Tbl. unsalted butter, melted & cooled slightly
- 1/4 c. vegetable oil
- 1 c. buttermilk
- 1 1/2 tsp. vanilla
instruction:
- For the topping: Stir the sugar and lemon zest together in a small bowl until combined; set aside.
- For the muffins: Preheat oven to 425 degrees. Spray a standard muffin tin with vegetable oil spray (or line with paper liners and spray). Bring 1 cup of the blueberries and 1 tsp. of the sugar to a simmer in a small saucepan over medium heat. Cook, mashing the berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened about 6 minutes. Transfer to a small bowl and cool to room temperature, 10-15 minutes.
- Whisk the flour, baking powder and salt together in a large bowl. Whisk the remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold the egg mixture and the remaining 1 cup blueberries into the flour mixture until just moistened (if adding whole blueberries - I don't add them). The batter will be very lumpy with a few spots of dry flour; do not overmix.
- nexs THE BEST BLUEBERRY MUFFINS for full instruction
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