• 1/4 c. sugar
  • 1 1/2 tsp. grated lemon zest

  • 2 c. fresh blueberries, picked over
  • 1 1/8 c. + 1 tsp. sugar
  • 2 1/2 c. all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 2 large eggs
  • 4 Tbl. unsalted butter, melted & cooled slightly
  • 1/4 c. vegetable oil
  • 1 c. buttermilk
  • 1 1/2 tsp. vanilla

1.  For the topping:
Stir the sugar and lemon zest together in a small bowl until combined; set
2.  For the muffins:
Preheat oven to 425 degrees.  Spray a
standard muffin tin with vegetable oil spray (or line with paper liners and
spray).  Bring 1 cup of the blueberries
and 1 tsp. of the sugar to a simmer in a small saucepan over medium heat.  Cook, mashing the berries with a spoon
several times and stirring frequently, until the berries have broken down and
the mixture is thickened about 6 minutes. 
Transfer to a small bowl and cool to room temperature, 10-15
3.  Whisk the flour,
baking powder and salt together in a large bowl.  Whisk the remaining 1 1/8 cups sugar and eggs
together in a medium bowl until thick and homogeneous, about 45 seconds.  Slowly whisk in the butter and oil until
combined.  Whisk in the buttermilk and
vanilla until combined.  Using a rubber
spatula, fold the egg mixture and the remaining 1 cup blueberries into the
flour mixture until just moistened (if adding whole blueberries – I don’t add
them).  The batter will be very lumpy
with a few spots of dry flour; do not overmix. 
4.  Fill muffin cups
1/2 full with batter and top with a teaspoon or so of the cooked berry
mixture.  Use a toothpick and swirl
together.  Divide the remaining batter
between muffin cups.  The batter should
completely fill the cups and mound slightly. 
Divide the remaining cooked berry mixture between muffin cups.  Use a toothpick and gently swirl the berry
filling into the batter using a figure-eight motion.  Sprinkle the lemon sugar evenly over the
5.  Bake until the
muffin tops are golden and just firm, 17-18 minutes, rotating the muffin tin
halfway through.  Cool the muffins in the
muffin tin for 5 minutes, then remove to a wire rack and cool 5 more minutes
before serving.  Yield: 12 muffins.

This Recipe adapted from >>>> Click Here

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