Blueberry Muffins

The Saturday morning announcement that I would be whipping up a batch of homemade blueberry muffins was not welcomed with enthusiasm but instead a plea for the blueberry pancakes devoured a week before (here).  Fortunately, opinions changed the moment the warm muffin hit lips and fresh blueberries exploded in our mouths with every bite.


sugar topping
1/3 cup sugar
1 1/2 tsp finely grated zest from 1 lemon

streusel topping
3 T white sugar
3 T brown sugar
1/3 cup flour
4 T melted butter

2 cups fresh blueberries
1 tsp sugar
1 T water
2 1/2 cups unbleached all-purpose flour
2 1/2 tsp baking powder
1 tsp salt
1 1/8 cup sugar
2 large eggs
4 T unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
2 tsp vanilla extract


1.  If topping with lemon sugar – stir together sugar and lemon zest in small bowl and set aside.  If topping with streusel, combine ingredients until it is the size of peas and set aside.  **NOTE:  Add your butter gradually.  If the mixture is too soft, add more flour to achieve a nice crumbly topping**

2.  Adjust the oven rack to the middle position and preheat the oven to 425 degrees.  Prepare standard sized muffin tins with nonstick cooking spray or cupcake liners.

3.  In a small saucepan over medium heat, bring 1 cup of blueberries, water, and 1 tsp sugar to a simmer.

4.  Mash the berries with a potato masher or fork several times; stir frequently until berries have broken down and the mixture is thickened (about 6 minutes).  Transfer to a small bowl and let cool to room temperature 10-15 minutes.

5.  In a large bowl, whisk flour, baking powder, and salt together. In a separate medium bowl, whisk together 1 1/8 cups sugar and eggs until thick.

6.  Slowly mix the butter and oil into the sugar and egg mixture.  Whisk in buttermilk and vanilla.

7.  Using a rubber spatula, fold the egg mixture and remaining cup of blueberries into the flour mixture until just moistened.  The batter will be lumpy but try not to over mix.

8.  Using a cookie scoop or large spoon, divide batter equally among prepared muffin cups.  Spoon a teaspoon of cooked berry mixture into the center of each muffin batter.  Using a knife, chopstick, or skewer, gently swirl the berry filling into the batter using figure-eight motions.

9.  Sprinkle lemon sugar or streusel evenly over muffins.  Bake about 17-19 minutes or until muffins are golden and just firm.  Cool muffins 5 minutes before transferring to a wire rack to cool an additional 5 minutes before serving.

**Recipe Source:  A Cook’s Quest**


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