THE BEST BLUEBERRY MUFFINS

I first posted this muffin recipe over three years ago.  It was long overdue for some updated pics and a re-share incase you all missed it the first time.

Here is the original post: 

YOU HAVE TO TRY THESE MUFFINS . . . . I LOVE THEM!

 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. 

Ingredients:
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

Instructions:

1. For the topping: Stir the sugar and lemon zest together in a small bowl until combined; set aside.  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.  
2. 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. 
3. ...............................

for full recipes please see : www.eatcakefordinner.net

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