I decided to celebrate my 18 or so hours with Anne this weekend by making blueberry muffins for breakfast today. If nothing else, they gave us some much-needed motivation to run in Discovery Park. I based the recipe on the following Cook’s Illustrated “Best Blueberry Muffins with Frozen Blueberries” recipe. There are a lot of steps but it’s more than worth it in the end. Just don’t forget to add the buttermilk… I might have learned that lesson last weekend.
Lemon-sugar topping: zest about half of a lemon and mix it in with about 1/4 cup sugar
2 cups frozen blueberries
1 1/8 cups sugar, plus 1 tsp
2.5 cups flour
2.5 tsp baking powder
1 tsp salt
2 large eggs
1/2 stick of butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
1.5 tsp vanilla extract
Instructions: Stir together the sugar and lemon zest until combined. Set aside. Heat oven to 425 and spray muffin tin with nonstick cooking spray. Melt the butter in the microwave and set aside to cool. Bring 1 cup blueberries and 1 tsp sugar to simmer in a small saucepan on medium heat. Mash the berries against the side of the pan as they start to warm up. Stir frequently until berries have broken down and mixture has thickened. Eventually you want the mixture to resemble jam which takes about 10 minutes. Transfer to a small bowl and cool to room temperature, 10-15 minutes. Rinse remaining 1 cup berries under cold water and dry off with paper towels. Whisk flour, baking powder, and salt together in a bowl. Whisk 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. Toss dried blueberries in flour mixture. Using a rubber spatula, fold egg mixture into blueberries and flour mixture until just moistened. Don’t over-mix! Batter should be lumpy with few spots of dry flour. Use an ice cream scoop or large spoon to divide batter equally among muffin tins. The batter should completely fill cups and mound slightly. Spoon a teaspoon of the cooked berry mixture into the center of each mound of batter.
Using a skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over the muffins.
Bake until muffin tops are golden and just firm, about 17-20 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in tins for 5 minutes and then transfer to a wire rack. Serve while still warm and enjoy!