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ATK The Best Blueberry Muffins
Nb persons: 0
Yield: 12 standard + 12 mini muffins
Preparation time:
Total time:
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The Best Blueberry Muffins INGREDIENTS: Blueberry Jam: | |
1-1/4 cup | blueberries |
2 tsp. | sugar |
(ATK calls for 1 cup blueberries + 1 tsp. sugar, but I had too much batter for just one standard tin. Because I added the mini tin, I needed more jam.) Lemon-Sugar Topping: | |
1/2 cup | sugar |
2 tsp. | finely grated lemon zest |
(ATK calls for 1/3 cup sugar+ 1-1/2 tsp. lemon zest, but, again, I needed just a bit more.) Muffin: | |
2-1/2 cups | unbleached all-purpose flour |
2-1/2 tsp. | baking powder |
1 tsp. | sea salt |
2 large | eggs |
1-1/8 cups (8 oz.) | sugar |
4 Tbsp. | unsalted butter, melted and slightly cooled |
4 Tbsp. | vegetable oil |
1-1/2 tsp. | pure vanilla extract |
1 cup | buttermilk,, (I used 1 cup nonfat Smart Balance milk + 1 Tbsp. cider vinegar) |
1-1/3 cup | fresh blueberries,, (I increased the blueberries by 1/3 cup.) |
Make the jam: Combine berries and sugar in small saucepan over medium heat. Break berries with spoon and cook down to 1/4 cup. Let cool.
Make the topping: Mix sugar and zest together in small bowl. (I used my mini blender.) Set aside.
Make the Muffin: Heat oven to 425F (400F for dark or coated pans). Set baking rack to upper middle of oven. Grease two muffin tins: one standard and one mini, each holding 12 muffins. Whisk flour, baking powder and salt together in large bowl. Set aside.
In a small bowl, whisk the eggs and sugar till light, about 45 seconds. In a medium bowl, whisk together melted butter, oil,vanilla, and buttermilk. Add egg mixture and continue to whisk till well combined. Fold wet mixture into flour mixture with a spoon or spatula. Mix lightly and leave the batter slightly lumpy.
Divide batter evenly among tins. (ATK folds the blueberries into the batter. You can choose to do this, but I found that some muffins got very little and others got a lot of blueberries.) Divide the blueberries evenly among the muffins, pressing them down with your fingers. Spoon about 1 tsp. of jam onto tops of standard muffins, and use the rest for the minis. Swirl the jam into the muffins using a skewer or chopstick and a figure eight motion. Sprinkle each muffin with some of the lemon-sugar mixture.
Bake minis 10-13 minutes (they won’t brown). Bake standards 16-19 minutes, or till tops are set and toothpick inserted near center returns with just a few crumbs. Cool in pan 5 minutes before transferring to rack to finish cooling. Yield: 12 standard + 12 mini muffins
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