Blueberry Muffins

Post date: 08 Jul 2017

Based on Cooks Illustrated recipe.

• Topping
  • 1/3 cup - sugar
  • 1 1/2 tsp - finely grated lemon zest from 1 lemon
• Muffins
  • 2 cups - fresh blueberries
  • 1 1/8 cups - sugar, plus 1 tsp sugar
  • 2 1/2 cups - unbleached all-purpose flour
  • 2 1/2 tsp - baking powder
  • 1 tsp - salt
  • 2 large eggs
  • 4 tbsp (1/2 stick) - unsalted butter, melted and cooled slightly
  • 1/4 cup - vegetable oil
  • 1 cup - buttermilk
  • 1 1/2 tsp - vanilla extract

Lemon Zest

• Mix together the sugar and lemon zest in a small bowl.

Blueberry Jam

• Heat 1 cup blueberries with 1 tsp sugar in saucepan. Simmer, cook, mash berries, until they have popped and the mixture has thickened (approximately 6 minutes). Transfer and cool.

Muffin Batter

• Preheat oven to 425F and canola oil pan.
• Whisk flour, baking powder, and salt
• Whisk 1 1/8 cup sugar with the eggs until thick. Whisk in butter and oil until just combined. Add buttermilk and vanilla, mixing until combined.
• Fold egg mixture with dry ingredients, add remaining blueberries until just mixed.
• Divide into muffin cups. 1/2 tsp blueberry mixture in each cup, plus lemon zest.
• Bake for ~20 minutes.