blueberry muffins

21 May

These are hands-down the best blueberry muffins you will ever make!  The recipe comes from Cook’s Illustrated Magazine, and if you aren’t familiar with them, they are the one’s who figure out the science behind the recipes. They test and test different variations until they get the perfect result, so YOU get the perfect result.

One of the delicious secrets to this recipe is a spoonful of homemade blueberry “jam” that you swirl into the top of the batter.  Luckily, I happened to have made 12 pints of blueberry jam last summer, so I skipped the jam making step and decreased the blueberries to 1 cup.

Blueberry Muffins

Lemon Sugar Topping

  • 1/3 cup sugar
  • 1 1/2 tsp. finely grated lemon zest

  • 2 cups blueberries
  • 1 1/8 cups sugar, plus 1 Tsp. sugar
  • 2 1/2 cups flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 2 eggs
  • 4 Tbsp. melted butter
  • 1/4 cup vegetable oil
  • 1 cup buttermilk
  • 1 1/2 tsp. vanilla extract
Spray muffin tins with non-stick spray or use liners.  Preheat oven to 425 degrees.

To make jam, bring 1 cup berries and 1 tsp. sugar to simmer in a saucepan.  Cook until reduced into a thick jam.
To make lemon-sugar topping, combine sugar and zest in a bowl.  Stir well. 
Whisk flour, baking powder and salt together.  If using frozen blueberries, rinse and dry them.  Toss with flour mixture.
Beat 1 1/8 cups sugar and eggs together.  Add butter and oil, then buttermilk and vanilla.  Fold in flour/berry mixture until just moistened.
Spoon batter into cups (makes 12).  Spoon 1 tsp. cooked jam onto top and swirl into batter with a toothpick.  Sprinkle with lemon-sugar mixture.
Bake until tops are golden and firm, 18-20 minutes.  Cool 5 minutes in tin, then transfer to a wire rack.

Recipe from Cook’s Illustrated.
1 Comment

Posted by on May 21, 2011 in baking



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