We got back from Colorado on a Friday, and Sunday I whipped up some blueberry muffins.
I stuck fairly close to the Test Kitchen recipe, although I did make a modification in that I used some pre-made blueberry jam.
The finished product looked like this:
Lynn’s Best Blueberry MuffinsThe result? These really are the best blueberry muffins. Hands down. For reals. The topping is crunchy and a little sticky, the texture of the cake is not too dry and not too moist, they're not too sweet and not too tart. These are the Mary Poppins of blueberry muffins - practically perfect in every way.
Servings: 12 muffins
Adapted from America’s Test Kitchen
For the Lemon-Sugar Topping:
1/3 c. sugar (2 1/3 ounces)
1 1/2 tsp. finely grated zest from 1 lemon
For the Muffins:
1 c. fresh blueberries (about 10 ounces), plus 1 Tbsp.
1 c. Trader Joe’s Blueberry Preserves
1 1/8 c. sugar (8 ounces)
2 1/2 c. all-purpose flour (12 1/2 ounces)
2 1/2 tsp. baking powder
1 tsp. table salt
2 large eggs
4 Tbsp. (1/2 stick) unsalted butter , melted and cooled slightly
1/4 c. Canola oil
1 c. buttermilk (see note)
1 1/2 tsp. vanilla extract
For the topping:
Stir together sugar and lemon zest in small bowl until combined; set aside.
For the muffins:
Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberry preserves and 1 Tbsp. blueberries to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened slightly, about 5 mi. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
Whisk flour, baking powder, and salt together in large bowl. Whisk sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
Use a large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
I ate one, Frank ate one, and I shared the rest with my co-workers for Treat Monday, who want to know when I'm bringing in muffins again. :)