Tuesday Recipe: Blueberry Muffins

Tis the season for blueberries, and we have a special recipe to cure that craving you’ve got!


Moist Blueberry Muffins

Yield: 1 dozen muffins

Ingredients

  • 2 cups fresh blueberries
  • 1 1/8 cup sugar plus 1 tsp. sugar
  • 2 1/2 cupsĀ  unbleached all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. table salt
  • 2 large eggs
  • 4 tbsp. (1/2 stick) unsalted butter, melted and cooled slightly
  • 1/4 cup vegetable oil
  • 1 cup buttermilk
  • 1 1/2 tsp. vanilla extract

DIRECTIONS
Adjust oven rack to upper-middle position and heat oven to 425 degrees F. Spray standard muffin tin with nonstick cooking spray.

Bring 1 cup blueberries and 1 tsp. sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to a small bowl and cool to room temperature, 10-15 minutes.

In a large bowl, whisk together flour, baking powder, and salt; set aside.

In a medium bowl, whisk remaining 1 1/8 cups sugar and eggs until thick andĀ  homogeneous, about 45 seconds.

Whisk butter and oil into egg mixture until combined.

Whisk buttermilk and vanilla into egg mixture until combined.

Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened (batter will be very lumpy with few spots of dry flour; do not overmix).

Divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon a teaspoon of cooked berry mixture into center of each mound of batter. Using a chopstick or skewer, gently swirl berry filling into batter using a figure-eight motion.

Bake until muffins are golden and just firm, 17-19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in tin for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.


Blueberries everywhere!

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