Some people watch TV while others tinker away online looking up random things on Wikipedia to procrastinate. I bake — I don’t know how this particular quirk came about, but it is now a tell-tale sign that I should be doing something else. If you see my kneading dough, icing a cake or scooping cookies, strong likelihood the homework assignment I have due tomorrow is throwing me for a loop.
Needless to say, I found myself on Monday night trying in vain to understand perspective drawing techniques and becoming increasingly frustrated. What does one do when you can’t figure out your grid…..bake muffins of course! And that is what I did. This recipe is borrowed from the fantastic chefs over at America’s Test Kitchen. Their recipe solves the issue of having all the blueberries sink to the bottom the muffin with the help of homemade jam.
- 1/3 cup sugar (2 1/3 ounces)
- 1 1/2 teaspoons finely grated zest from 1 lemon
- 1 1/8 cups sugar (8 ounces) plus 1 teaspoon
- 2 cups fresh blueberries (about 10 ounces)
- 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
- 2 1/2 teaspoons baking powder
- 1 teaspoon table salt
- 2 large eggs
- 4 tablespoons (1/2 stick) unsalted butter , melted and cooled slightly
- 1/4 cup vegetable oil
- 1 cup buttermilk (see note)
- 1 1/2 teaspoons vanilla extract
1. FOR THE TOPPING: Stir together sugar and lemon zest in small bowl until combined; set aside.
2. FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
3. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
4. Following photos below, use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
5. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
1. If buttermilk is not available you can substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk.
2. It’s best to use fresh blueberries. When this recipe was tried with frozen berries, the batter turned out too watery and the crumb was tough.