April 26, 2014

THE BEST BLUEBERRY MUFFINS

I first posted this muffin recipe over three years ago.  It was long overdue for some updated pics and a re-share incase you all missed it the first time.

Here is the original post:  

YOU HAVE TO TRY THESE MUFFINS . . . . I LOVE THEM! 

 I was watching an episode of America's Test Kitchen the other day and they were making these blueberry muffins.  Great, just another blueberry muffin I thought.  I was just about to turn the channel, when I heard it  . . . music to my ears. . . . they were using fresh blueberries and turning them into smooth jam.  If you know me, then you probably know that I have a big problem with fruit.  I LOVE the flavor, but it's the texture that I struggle with.  I can eat fresh pineapple, fresh strawberries, fresh apples, sometimes grapes and a few other fresh fruits.  Other than that, whether fresh or cooked, I can't stand to bite into it.  It sends shivers down my spine just thinking about it.   
I love blueberry muffins, but I always pick out the chunky berries.  Now, I can eat a muffin, which I love and have all that delicious blueberry flavor without chunky berries.  (The recipe actually adds fresh blueberries in addition to the jam, but I left them out).  

These muffins have the perfect texture, not too cakey and not too heavy.  The blueberry flavor is just right and the sugar topping adds just enough lemon flavor to know it's there, but not to overpower the blueberry flavor.   

These are best eaten on day one or two.  I keep them in the muffin tin overnight and loosely cover them with a clean kitchen towel.  I have tried storing them in a zip-top bag before, but the tops get sticky and I am not a fan of sticky top muffins.
THE BEST BLUEBERRY MUFFINS
adapted from: America's Test Kitchen

Topping:
1/4 c. sugar
1 1/2 tsp. grated lemon zest

Muffins:
2 c. fresh blueberries, picked over
1 1/8 c. + 1 tsp. sugar
2 1/2 c. all-purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
2 large eggs
4 Tbl. unsalted butter, melted & cooled slightly
1/4 c. vegetable oil
1 c. buttermilk
1 1/2 tsp. vanilla

1.  For the topping: Stir the sugar and lemon zest together in a small bowl until combined; set aside.  

2.  For the muffins: Preheat oven to 425 degrees.  Spray a standard muffin tin with vegetable oil spray (or line with paper liners and spray).  Bring 1 cup of the blueberries and 1 tsp. of the sugar to a simmer in a small saucepan over medium heat.  Cook, mashing the berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened about 6 minutes.  Transfer to a small bowl and cool to room temperature, 10-15 minutes.  

3.  Whisk the flour, baking powder and salt together in a large bowl.  Whisk the 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.  Using a rubber spatula, fold the egg mixture and the remaining 1 cup blueberries into the flour mixture until just moistened (if adding whole blueberries - I don't add them).  The batter will be very lumpy with a few spots of dry flour; do not overmix.  

4.  Fill muffin cups 1/2 full with batter and top with a teaspoon or so of the cooked berry mixture.  Use a toothpick and swirl together.  Divide the remaining batter between muffin cups.  The batter should completely fill the cups and mound slightly.  Divide the remaining cooked berry mixture between muffin cups.  Use a toothpick and gently swirl the berry filling into the batter using a figure-eight motion.  Sprinkle the lemon sugar evenly over the muffins.  

5.  Bake until the muffin tops are golden and just firm, 17-18 minutes, rotating the muffin tin halfway through.  Cool the muffins in the muffin tin for 5 minutes, then remove to a wire rack and cool 5 more minutes before serving.  Yield: 12 muffins.        

27 comments:

  1. oh i can see why you call these the best they look so mouth watering!

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  2. These sound look, too! It's so funny reading your thoughts on fruits. For me, it's a textural thing, too!! I thought I was the only one!! I love all kinds of berries & pineapple. I can't even stand to smell a bananna, but I can eat things that have banana BAKED in them. Anything with raw bananna...ewwww!!!!!! It's nice to know there is someone out there like me.

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    1. Good to know I am not the only one too!! - Jenn

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  3. These blueberry muffins really look fantastic! Great thing for breakfast.

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  4. these look like the best blueberry muffins. I love the topping!

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    1. The topping is amazing and adds a little bit of a crunch! Thanks.

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  5. Pinned & so gorg, Jenn! Saw them on the top row of FG - nice!

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    1. Averie - thank you so much for the pin!! You are awesome :)

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  6. Too funny, I struggle with the texture of some fruits too! Glad there are others like me. These looks amazing and I can't wait to make them for the boys!

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  7. These muffins look amazing. So glad you reposted. I love lemon and blueberry together. I got some buttermilk to use up so I'm definitely making these this week!!

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    1. Lemon and blueberry is an amazing combo for sure! Thanks, Shannon!

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  8. These muffins are GORGEOUS Jenn! I love lemon and blueberry together - so fresh! Pinned!

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  9. I love America's Test Kitchen! Their recipes are the best! These muffins look so great - so moist and fluffy!

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    1. I totally agree their recipes are the best!! Thanks.

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  10. These look great! I'm always looking for a good blueberry muffin recipe, I can't wait to try this one.

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    1. I love trying new blueberry muffin recipes too!!

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  11. Visiting from Saturday Night Fever. They look delicious, I love muffins and blueberry is one of my favourite flavours. I co-host Sweet and Savoury Sunday and would love for you to stop by and share these and other recipes with us when the party goes live tonight. Have a great day!

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  12. I am sure these are great but I don't think I have ever seen a muffin recipe calling for Buttermilk that doesn't also call for Baking Soda as well.

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    1. That usually is the case, but this recipe really does use baking powder. You get a tender and buttery muffin that is so delicious.

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  13. These muffins are gorgeous, and I love the idea of the jam!

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  14. Oh my goodness, these sound SO DELICIOUS!!!

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  15. These look so spongy and delicious!

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