Most blueberry muffin recipes don't have that much blueberry flavor. Adding more blueberries just makes them sink to the bottom creating a soggy muffin.
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| Julian's Fresh Blueberry Muffins |
Today I'm baking a receipt that Cook's Illustrated calls its "best blueberry muffins" and for good reason. The recipe requires cooking some of the blueberries into a lightly sweetened jam and stirs that into the tops of the muffins adding extra blueberry goodness to this traditional breakfast pastry.
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| Simple Ingredients |
These muffins are also not overly sweet and come cleanly out of the muffin tin requiring no paper liners. They are simple to make and always a family favorite.
Ingredients
2 cups fresh blueberries (10 ouces or 1 dry pint)
1 1/8 cups sugar
2 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons unsalted butter, melted and slightly cool
1/4 cup vegetable oil
1 cup butter milk
(substitute 3/4 cup whole milk)
1 1/2 teaspoons vanilla extra
crystalized or sanding sugar for topping
Instructions
Adjust oven rack to upper-middle position and heat oven to 425F degrees (no convection). Spray a standard muffin tin with nonstick cooking spray both in the cups and on the flat area of the tin. Wash the blueberries and remove any stems. Bring about half the blueberries (1 cup) and 1 teaspoon sugar to simmer in a small saucepan over medium heat. Cook, stirring regularly and mashing beries with spoon, during cooking. Cook for approximately 6-8 minutes or until mixture is thickened and reduced to about 1/4 to 1/3 cup. Transfer to a small bowl to cool to room temperature.
Whisk flour, baking powder, and salt together in a large bowl. Whisk remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick and homogenous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in milk and vanilla. Using a rubber spatula, gently fold the blueberries into the dry flour mixture. Fold the wet egg mixture into the flour/blueberry mixture until just moistened. Batter will be lumpy with a few dry spots of flour. Do not overmix.
Using a scoop or spoon, divide the batter equally into the 12 sprayed cups of the muffin tin. Each muffin well should be just below full and mounded slightly in the center. Using a teaspoon, add the cooked berry jam into the center of each mound of batter. Using a chopstick or skewer, gently swirl the berry jam using a figure-eight motion. Sprinkle genersouly with crystalized or sanding sugar.
Bake until muffin tops are golden and just firm, 17-19 minutes, rotating muffin tin from front to back halfway through baking time. Test with a wood skewer which should come out clean with no wet batter. Do not be concerned if the skewer comes out with blueberry sauce attached. Cool muffins in tin for 5 minutes, then transfer to a wire rack to cool completely.
Blueberry muffins do not hold well at room temperature due to their high moisture content. If you will not use them within 24 hours, place in an air tight container and refrigerate.
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