THE BEST BLUEBERRY MUFFINS Recipes

I was watching an episode of America’s Test Kitchen the other day and they were making these blueberry muffins.  Great, just another blueberry muffin I thought.  I was just about to turn the channel, when I heard it  . . . music to my ears. . . . they were using fresh blueberries and turning them into smooth jam.  If you know me, then you probably know that I have a big problem with fruit.  I LOVE the flavor, but it’s the texture that I struggle with.  I can eat fresh pineapple, fresh strawberries, fresh apples, sometimes grapes and a few other fresh fruits.  Other than that, whether fresh or cooked, I can’t stand to bite into it.  It sends shivers down my spine just thinking about it. 

I love blueberry muffins, but I always pick out the chunky berries.  Now, I can eat a muffin, which I love and have all that delicious blueberry flavor without chunky berries.  (The recipe actually adds fresh blueberries in addition to the jam, but I left them out). 

These muffins have the perfect texture, not too cakey and not too heavy.  The blueberry flavor is just right and the sugar topping adds just enough lemon flavor to know it’s there, but not to overpower the blueberry flavor. 

Topping:
1/4 c. sugar
1 1/2 tsp. grated lemon zest

Muffins:

• 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

Ingredients:

1. For the topping: Stir the sugar and lemon zest together in a small bowl until combined; set aside.  
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 minutes. 
3. …………………..

for full recipes please see : www.eatcakefordinner.net