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PDFIf you happen to love blueberries then you should try this recipe I’ve recently discovered from America’s Test Kitchen, one of my all time favorite cooking shows. Not heard of it, you say? Well, when was the last time you’ve watch PBS midday? I actually get their monthly magazine, so it’s a lie if I’ve said I myself have seen it on PBS. I can’t tell you when it’s exactly on but if you happen to catch it, you’ll become an addict like myself.
Anyway, I’ve have done extensive research with many trials and many more errors with blueberry muffins. It seems easy enough but I really don’t like how when you break the muffin in half and all the blueberries are smooshed and it’s blue because of it. Well, this recipe promises whole blueberries and no icky blue color muffins. That’s the great thing about America’s Test Kitchen – they have tested and tested all the possible ways to perfect a recipe so you know that what you’re going to get is the best that that recipe can be. It cuts out all the guess work!
Lemon-Sugar Topping:
1/3 C sugar
1 1/2 tsp finely grated zest of lemon
Muffins:
2 C fresh blueberries
1 1/8 C sugar plus 1 tsp
2 1/2 C all purpose flour
2 1/2 tsp baking powder
1 tsp salt
2 lg. eggs
4 Tbs (1/2) stick butter melted, slightly cooled
1/4 C veggie oil
1 C buttermilk (substitute 3/4 milk if buttermilk is unavailable)
1 1/2 tsp vanilla extract
1. Preheat oven with rack in middle at 425 degrees. Spray muffin tin with Pam (I used the mini’s).
2.Bring 1 C blueberries and 1 tsp sugar to simmer in small sauce pan. Smash and stir frequently – about 6 mins. or until thickened and reduced to 1/4 C. Set aside to cool.
3. Whisk flour, baking powder and salt in large bowl. Whisk 1 1/8 C sugar and eggs in another bowl until homogenous and thick, about 45 sec.
Slowly whisk in butter and oil until combined. Whisk in buttermilk or milk if using and vanilla until combined. Using rubber spatula, fold egg mixture and 1 C blueberries in flour mixture until just moistened. There will be some dry lumps. Do not overmix.
4. Scoop batter into muffin tin and add tsp. of cooked blueberry sauce and stir with a toothpick. Sprinkle lemon-sugar topping (if using, I omitted this because of the extra sugar)
5. Bake for 10-12 minutes if using mini muffin tin, 17-19 minutes if using regular size or until the tops are golden and just firm.
Cool on wire rack for 5 minutes. My kids omitted this step also. But if the muffins do make it longer than an hour, send these along with your kids to school for lunch or a snack!
About Author
Radmama is a busy mom. In her spare time, she is the mad couponer behind Coupon Madness. She believes that there is a coupon for everything you should ever need, and hasn’t paid full price for something since 1999. Radmama also loves to cook. She is always looking for the easiest and most satisfying recipes to feed a family of five. Her specialty is Asian cooking, and her challenge in small town life is seeking out all the ingredients that make her recipes so awesome.
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