Best Blueberry Muffins

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(from Bethany’s recipe box)

Makes 12 muffins
If buttermilk is unavailable, substitute 3⁄4 cup plain whole-milk or low-fat yogurt thinned with 1⁄4 cup milk.

Source: America’s Test Kitchen

Categories: Eggs and Breakfast

Ingredients

  • LEMON-SUGAR TOPPING:
  • 1⁄3 cup (2 1⁄3 ounces) sugar
  • 1 1⁄2 teaspoons grated lemon zest
  • MUFFINS:
  • 10 ounces (2 cups) blueberries
  • 1 1⁄8 cups (7 3⁄4 ounces) plus 1 teaspoon sugar
  • 2 1⁄2 cups (12 1⁄2 ounces) all-purpose flour
  • 2 1⁄2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted and cooled
  • 1⁄4 cup vegetable oil
  • 1 cup buttermilk (see note)
  • 1 1⁄2 teaspoons vanilla extract

Directions

  1. FOR THE LEMON-SUGAR TOPPING: Stir together sugar and lemon zest in small bowl until combined and set aside.

  2. FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray 12-cup muffin tin with vegetable oil spray. Bring 1 cup blueberries and 1 teaspoon sugar 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 and reduced to 1⁄4 cup, about 6 minutes.Transfer to small bowl and let cool to room temperature, 10 to 15 minutes.

  3. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 1 1⁄8 cups 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 1 cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)

  4. Using ice-cream scoop or large spoon, divide batter evenly among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon 1 teaspoon 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.

  5. Bake until muffins are golden brown and toothpick inserted in center of muffin comes out with few crumbs attached, 17 to 19 minutes, rotating muffin tin halfway through baking. Let muffins cool in tin for 5 minutes, then transfer to wire rack and let cool for 5 minutes before serving.

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