Blueberry Muffins…

One is simply not enough. For reals. I’ve been looking for a blueberry muffin recipe for a long time.  Some were too sweet (even though I never thought that could ever be possible), others were too dry, too salty..too..something.  But this one, well, we have a winner!! 😀   Moist, soft, full of blueberries, all balanced with the perfect sweetness.  For a minute there, I felt like I was living on a blueberry farm..

These do take a  bit more  time to make because you do a little something special with the blueberries. Not your average, stir, fold, pour and bake. Oh no..these are the motherload of all blueberry muffins.   That’s what makes them so amazing! This recipe was from my friend, Jen, who I would trust my blueberry life with. 😀  Trust me..you know you want to.

Here’s how you make ’em:

The Topping:
Zest from one lemon
1/3 cup sugar
*Mix in a bowl and set aside

For the muffins:
2 cups frozen or fresh blueberries
1 1/8 cups sugar plus an additional 1 teaspoon of sugar
2 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons butter, melted and slightly cooled
1/4 cup oil
1 cup buttermilk
1 1/2 teaspoons vanilla

*Pre-heat oven to 350*
*Spray a muffin tin with non-stick spray or line with cupcake papers
*Rinse one cup of blueberries. Pat with a towel to dry well
*Place the remaining blueberries in a sauce pan over medium heat
*Cook blueberries while smashing them with a potato masher and stir frequently, until the berries have thickened.  (about 8 minutes)
*transfer to a small bowl and cool

*Meanwhile, whis flour, baking powder, and salt
*Toss the blueberries in that have been drying on the towel

*Whisk  the  1 1/8 cup of sugar and eggs together in a seperate bowl until thick
*Slowly wisk in the butter and oil until well combined.
*Whisk in the buttermilk and vanilla until combined
*Using a spatula, fold egg mixture into flour mixture until JUST moistened
(The batter will be lumpywith some dry spots..don’t worry..that’s normal. :D)
*DON’T OVERMIX

*Spoon batter into cupcake tin until they are about 3/4 full
*Spoon cooked blueberry mixture ontop of batter, swish it around with a toothpick (see below photo..this is taken before I swished it around with a toothpick)
*Sprinkle with lemon zest/sugar mixture


*Cook for about 1 minutes or until they are golden brown and firm
*Cool muffins for a few minutes before transferring to a wire rack
*Let cool an additional few minutes before eating.

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