Blueberry Muffins

Best.Blueberry.Muffins.Ever.  Cooks Illustrated, where the recipe originated, claimed this first and I am here to say they were totally right! 

These beauties are bursting at the seams with blueberries, just the way I like it.  When I saw this recipe at Sweet Pea’s Kitchen I could not resist making them as soon as possible.  And I’m so glad that I did.

These muffins have a few more steps but the extra bit of time is so worth it.  Half of the blueberries are simmered with a bit of sugar to make a lovely compote filling for the muffins. 

Whisking the eggs and sugar make the muffins light and fluffy.  It’s also important not to overmix which would make them tough. I love a muffin with a topping and this sugary lemon zest sprinkle is so yummy.

My whole house smells like blueberry goodness.  This makes me very happy.

Check out my muffin tops!

Blueberry Muffins

2 cups fresh blueberries, divided
1 1/8 cups plus 1 tsp. sugar
2 1/2 cups all-purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
2 large eggs
4 Tbsp. unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk*
1 1/2 tsp. vanilla extract

1/3 coarse sugar (regular sugar is fine too)
1 1/2 tsp. lemon zest, finely grated

1. For the topping: In a small bowl, stir together sugar and lemon zest; set aside.

2. For the muffins: Preheat the oven to 425 degrees. Line muffin cups with muffin liners or spray with nonstick cooking spray.

3. In a small saucepan over medium heat, bring 1 cup blueberries and 1 teaspoon sugar to simmer. Cook, mashing berries with spoon and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

4. In a large bowl, whisk together the flour, baking powder, and salt.

5. In a medium bowl, whisk together remaining 1 1/8 cups sugar and eggs until thick, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, gently fold egg mixture and remaining 1 cup blueberries into flour mixture until just moistened (do not overmix.)

6. Divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). I had some leftover batter so I made some mini muffins too. Spoon 1 teaspoon of cooked berry mixture into center of each mound of batter. Using a toothpick, gently swirl berry filling into batter. Sprinkle lemon sugar topping evenly over muffins.

7. Bake for 17-19 minutes, or until muffin tops are golden and just firm. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

*If you do not have buttermilk, find out how to make a substitute here.

Linked to Muffin Monday.


4 thoughts on “Blueberry Muffins

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