Wednesday, June 29, 2011

Blueberry Muffins (again!)

Yes, I baked some blueberry muffins again....
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What can I say... I love blueberries :)
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I had pinned this on Pinterest - and couldn't wait to try them.
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It takes a bit longer to make then regular muffins but the work is all worth it at the end!!
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Blueberry Muffins
pink-parsley.com
Cook's Illustrated, May 2009
makes 12 muffins

Lemon-Sugar Topping
1/3 cup granulated sugar
1 1/2 tsp grated lemon zest

Blueberry Muffins
2 cups frozen blueberries (I used fresh)
1 cup + 2 Tbs + 1 tsp sugar
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1 tsp salt
2 large eggs
4 Tbs (1/2 stick) unsalted butter, melted and cooled slightly
1/4 cup vegetable oil (used Canola oil)
1 cup buttermilk (used milk and lemon)
1 1/2 tsp vanilla extract

For the topping, stir together the sugar and lemon zest in a small bowl. Set aside.

Preheat the oven to 425 and adjust the oven rack to the upper-middle position. Generously spray a muffin tin with cooking spray, and set aside.

In a small saucepan, combine 1 cup of blueberries with 1 teaspoon of the sugar. Cook over medium heat, stirring and mashing the blueberries often. Continue to cook until the mixture has thickened and reduced to about 1/4 cup, 5-6 minutes. Set aside to cool slightly.

Rinse the remaining blueberries, drain and pat dry.

Whisk together the flour, baking powder, and salt in a large bowl. Toss the dried blueberries into the flour mixture. In a medium bowl, whisk together the eggs and remaining sugar until thick and homogeneous, about 45 seconds. Whisk in the butter and oil, buttermilk, and vanilla extract.

Using a rubber spatula, gently fold the wet ingredients into the flour-blueberry mixture, being careful not to overmix. There should be lumps remaining and the batter should be just moistened.

Using an ice cream scoop or large spoon, portion the batter into the muffin tins. Drop a scant teaspoon of the blueberry jam onto the top of each muffin, and use a toothpick to swirl into the batter. Sprinkle the lemon-sugar over the top of each muffin.

Bake 17-19 minutes, rotating once, until the tops are golden and firm. Cool in the muffin tin 5 minutes, then transfer to a wire rack before serving.
 
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8 comments:

Lauren Hartman said...

They look absolutely delish! I love how you don't skimp on the blueberries. I might just have to borrow your recipe and go do some blueberry picking :)

Cindy said...

They look WONDERFUL! Great images of the muffins.

Esther said...

YUMM!! You are such an excellent baker and photographer....combine the two for heaven on earth. I have a lot of blueberries in the freezer from last season. I may have to try these! I love the shot of the muffins of the green cups. Lovely.

Amanda said...

I really want to come eat at your house ;) Your food always looks wonderful! Oh, and the photos are great too :D

pat said...

Oh moan...blueberries AND lemon??? My taste buds are going into overdrive.

Nicki said...

Funny you would post this - I'm on my way out the door to pick blueberries. These muffins look delicious - can't wait to try them.

Yolanda said...

Ohhh yum! I made blueberry muffins the other day but yours look soooo much better! I'm going to try your recipe.

John said...

I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com