"Best" Blueberry Muffins

By NiteSki

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traceysculinaryadventures.com

Ingredients

• Sugar Topping 1/3 cup sugar (2 1/3 oz) 1 1/2 teaspoons lemon zest (about 1 lemon) Muffins 2 cups (about 10 oz) fresh blueberries 1 1/8 cups sugar (8 oz) plus 1 teaspoon 2 1/2 cups (12 1/2 oz) all
• purpose flour 2 1/2 teaspoons baking powder 1 teaspoon table salt 2 large eggs, at room temperature 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 teaspoons vanilla extract

Preparation

Step 1

Directions

To make the topping: Combine the lemon zest and sugar in a small bowl and rub together with your fingertips until fragrant.

Preheat the oven to 425 F with a rack in the upper third.  Spray your muffin tin with nonstick cooking spray.

Combine 1 cup of the blueberries along with 1 teaspoon of sugar in a small saucepan.  Bring to a simmer over medium heat, mashing the berries with a spoon and stirring frequently.  Continue cooking until the berries break down and the mixture has a thick jam-like consistency; the volume should be reduced to about 1/4 cup.  Transfer to a small bowl and cool to room temperature.

In a large bowl, whisk the flour, baking powder and salt together.  In another large bowl, whisk the remaining 1 1/8 cups of sugar and the eggs together until pale yellow and thick.  Whisk in the butter and oil until combined.  Add the buttermilk and vanilla and whisk to incorporate fully.  Add the wet ingredients to the flour mixture along with the remaining 1 cup of blueberries.  Use a rubber spatula to gently fold until the dry ingredients are just moistened – the batter will be lumpy, that’s fine.  Don’t overmix.

Divide the batter evenly among the prepared wells of the muffin pan – each well should be completely full.  Add one teaspoon of the blueberry jam to the center of each well of batter.  Use a skewer to gently swirl the jam into the batter.  Sprinkle the muffins with the lemon sugar.

Makes 12 muffins

To make the topping: Combine the lemon zest and sugar in a small bowl and rub together with your fingertips until fragrant.

Preheat the oven to 425 F with a rack in the upper third.  Spray your muffin tin with nonstick cooking spray.

Combine 1 cup of the blueberries along with 1 teaspoon of sugar in a small saucepan.  Bring to a simmer over medium heat, mashing the berries with a spoon and stirring frequently.  Continue cooking until the berries break down and the mixture has a thick jam-like consistency; the volume should be reduced to about 1/4 cup.  Transfer to a small bowl and cool to room temperature.

In a large bowl, whisk the flour, baking powder and salt together.  In another large bowl, whisk the remaining 1 1/8 cups of sugar and the eggs together until pale yellow and thick.  Whisk in the butter and oil until combined.  Add the buttermilk and vanilla and whisk to incorporate fully.  Add the wet ingredients to the flour mixture along with the remaining 1 cup of blueberries.  Use a rubber spatula to gently fold until the dry ingredients are just moistened – the batter will be lumpy, that’s fine.  Don’t overmix.

Divide the batter evenly among the prepared wells of the muffin pan – each well should be completely full.  Add one teaspoon of the blueberry jam to the center of each well of batter.  Use a skewer to gently swirl the jam into the batter.  Sprinkle the muffins with the lemon sugar.

Makes 12 muffins