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Sunday, July 10, 2011

Blueberry Swirl Muffins

Blueberry muffins made from scratch. Need I say more? Yes, yes I do because these are not your average blueberry muffins. I didn't need to tweak the recipe because it was flawless. I will say that you shouldn't make this recipe if....
A. You have an allergy to any of the ingredients.
B. You like being skinny.
C. You really like store bought blueberry muffins and you want to keep it that way.
D. You do not want your mind blown.
I was determined to find the best blueberry muffin recipe I could find. I mean the best. So I googled "Best Blueberry Muffins" and this is what I found.
The Bitten Word posted this recipe which they claimed to be the best. I decided anything with a blueberry sauce and a sugar topping had to be good. Let me share it with you.

Blueberry Swirl Muffins
Makes 1 dozen muffins
This is what you need for the muffins
  • 2 cups fresh blueberries ( Two small containers at the grocery, nice and clean)
  • 1 1/8 cups plus 1 teaspoon sugar
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon table salt
  • 2 large eggs
  • 4 tablespoons (½ stick) unsalted butter room temp
  • ¼ cup vegetable oil
  • 1 cup buttermilk
  • 1½ teaspoons vanilla extract
This is what you need for the sugar topping
  • 1/3 cup (21/3 ounces) sugar 
  • teaspoons finely grated zest from 1 lemon
Here's how it's done
Preheat your oven to 425.  Line your muffin pan with paper cups or grease pan thoroughly.
On medium heat, heat 1 cup(1 package) blueberries and 1 teaspoon sugar in sauce pan. Mash and stir blueberries often and let simmer until it has been reduced to a thicker jam like texture. This may take about 5 to 8 minutes. Be sure to continue stirring, as the blueberries may stick. Set aside.

Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 11/8 cups sugar and eggs together in medium bowl until incorporated. Do not over mix, this is a muffin batter not a cake batter. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)

Now divide the batter up into the 12 cups. In each cup, add about a tablespoon of the blueberry compote you made earlier. Mix it in using a toothpick. Add the lemon zest sugar topping.
 Bake for 17 to 19 minutes until a light golden brown.

Serve with a fat pad of butter in the middle. :)

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