Cooking Journal

A cooking journal. Lightweight. Portable. Semantically versioned.

View the Project on GitHub mookerzhou/cooking_journal

Blueberry Muffins

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.